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Coconut milk tart

This coconut milk tart puts a tropical spin on the beloved South African classic. With a buttery coconut biscuit crust and a smooth, creamy custard filling, it’s the perfect balance of comfort and indulgence. Whether served warm or chilled, this dessert is sure to be a new favorite!
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Course Dessert

Ingredients
  

Crust

  • 10 coconut biscuits
  • 150 g sugar
  • 120 g desiccated coconut
  • 110 g cake flour
  • 1 ml salt
  • 115 g butter or margarine
  • 5 ml cinnamon
  • 2 ml vanilla essence

Filling

  • 3 extra-large eggs
  • 1.5 ℓ milk
  • 110 g cornflour
  • 100 g sugar
  • Pinch of salt
  • 15 ml butter or margarine
  • 5 ml vanilla essence

Instructions
 

  • Preheat the oven to 180°C.
  • Crush the coconut biscuits finely. Add the salt, desiccated coconut, flour, salt, and cinnamon, then mix well.
  • Melt the butter and add the vanilla essence. Stir it into the crumb mixture and mix well. Set aside 125 g of the mixture and press the rest firmly into a pie dish.
  • Separate the eggs. Mix the egg yolks with 250 ml milk. Add the cornflour, sugar, and salt, then mix well.
  • Heat the remaining milk and add the butter.
  • Slowly add a small amount of the warm milk to the cornflour mixture while stirring. Then, add the rest of the warm milk and heat over low heat until the mixture thickens. Stir in the vanilla essence.
  • Beat the egg whites until stiff and fold them into the milk mixture.
  • Pour the filling over the crust, then sprinkle the reserved crumb mixture over the top. Bake for approximately 30 minutes.
  • Let the milk tart cool before serving.