Coconut Tartlets

Lusitano (Calif) Bulletin

Mini coconut tea pies in a delicate crust

Coqueira from Ken Harper

Coconut Filling

21.5 oz | 610g sugar + water to just cover in a
small pot
2 freshly shredded meat of 2 coconuts
2 tablespoons cutter
8 egg yolks, strained

Melt sugar in water till pearl stage. Mix in coconut and simmer a few minutes until softened. Take off fire, stir in egg yolks. Return to fire and continue stirring on low until mixture comes together. Take off fire and set aside to cool.


5.5 oz | 160g flour sifted
2 tsp lard
4 egg yolks
A little water a tsp at a time to gather ingredients

Mix flour and lard with fingers till it feels like wet sand. Add egg yolks and water and mix til the dough comes together in one mass.

Knead a little to make it come together. Then wrap and place in a bowl to rest in refrigerator for an hour.

Take 1/6 of dough at a time and roll out – then use a pasta roller to make sheets of dough (#6 on kitchen aid pasta roller) and cut out 3in. | 78mm rounds.

Place in metal tart shell and bake 15 minutes at 325⁰F | 163⁰C, watch well – shells should be cooked but should remain unbrowned. When holders are cool, fill with filling and bake at 350⁰F | 177⁰C for about 20 -30 minutes until golden brown

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