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+ servings
Tartlets on the tray filled with coconut.

Coconut Tartlets

These coconut tartlets are the cutest things on the Christmas sweets platters. Made with shortcrust pastry as a base and sweet coconut filling these are easy and fun to make.
Course Dessert
Cuisine Anglo-Indian, East-Indian, Goan, Indian
Keyword Christmas, Coconut, East-Indian recipes, mini-tarts, tart, tartlets
Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 58 minutes
Servings 24 tartlets
Calories 97kcal
Cost $10



Shortcrust pastry shells

  • 128 grams All-purpose flour
  • ¼ teaspoon Kosher salt
  • 60 grams Unsalted butter chilled, cubed
  • 2 tablespoon Sugar fine-grain
  • 4 tbsp Water cold

Coconut fillings

  • 250 grams Coconut grated
  • 4 tablespoon Cashew nuts chopped finely (optional)
  • 4 tablespoon Sugar
  • 1 tablespoon Vanilla extract



  • Combine - In a large bowl combine the flour, salt, and sugar. Add the chilled cubed butter and cut it into the flour mixture with a fork or with your fingertips until it reaches fine breadcrumb consistency.
    128 grams All-purpose flour, ¼ teaspoon Kosher salt, 60 grams Unsalted butter, 2 tablespoon Sugar
  • Dough - Add just enough chilled water and bring it all together to form a dough. Do not over-knead it. Wrap the dough in plastic wrap and chill it in the fridge for 30 to 60 minutes.
    Pro tip - The dough can be kept in the fridge for up to 3 days. Thaw on the counter for 15 minutes before rolling.
    4 tablespoon Water

Coconut filling

  • Heat - In a saucepan over medium heat, add the grated coconut and combine it with the sugar. Cook until the sugar has dissolved and all the moisture is evaporated. Add the rose extract and vanilla extract and nuts. Set aside to cool completely.
    Pro tip - Taste and adjust sweetness. If necessary add more sugar
    250 grams Coconut, 4 tablespoon Sugar
  • Color - Divide the coconut into bowls between the number of colors. you want and add a few drops of food colors to each bowl. Combine well until you have the desired shade.
    Pro tip - You can also flavor the coconut for example strawberry for pink, lemon for yellow, apple for green...etc
    4 tablespoon Cashew nuts, 1 tablespoon Vanilla extract


  • Cut - Roll the dough to about ⅛ inch thickness on a lightly floured surface. Use a cookie cutter an inch larger than the size of your tartlet.
  • Line pans - Working on a few pieces at a time, line each mini tart mold with the pastry. Cut the excess off and neaten the edges.
    Pro tip - make sure to keep the dough chilled at all times otherwise the soft butter will ruin the pastry.
  • Chill - Place the lined tarts on a baking tray and keep them in the fridge for at least 15 minutes.
    Pro tip - keeping the lined tartlets chilled in the fridge will prevent them from shrinking)
  • Bake - While the lined tarts are being chilled preheat the oven to 375°F /190°C / Gas Mark 5. Bake the tartlets for about 6 to 8 minutes until lightly golden brown.
  • Cool - Remove the tartlets on a cooling rack for 5 minutes then unmold them and cool them completely.
    Pro tip - the baked tarts are very delicate so handle them carefully. Once cooled these will keep well in an airtight container for a few days.


  • Fill - Fill each basket with three or more different colored coconut fillings. Sprinkle with toasted nuts or caster sugar for decorations.


Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 45mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg