desserttartletscoconut
Coconut Tartlets with White Chocolate Custard
Crisp coconut tartlet shells filled with smooth homemade custard enriched with melted white chocolate.
From YouTube · Feb 2, 2026
Crisp coconut tartlet shells filled with smooth homemade custard enriched with melted white chocolate.
20 min
Prep time
20 min
Cook time
1 hr 10 min
Total time
6 coconut tartlets
Yield
Ingredients
8 ingredients- 160 g unsweetened desiccated coconut
- 2 large eggs
- 20 g granulated sugar (about 1 1/2 tablespoons)
- 270 ml whole milk
- 1 large egg yolk
- 30 g granulated sugar (2 tablespoons)
- 15 g cornstarch (about 1 1/2 tablespoons)
- 80 g white chocolate, finely chopped
Equipment
- Standard 6-hole muffin tin
- Mixing bowls
- Small saucepan
- Balloon whisk
- Wooden spoon or silicone spatula
- Teaspoon
- Thin palette knife
- Cooling rack
- Kitchen scales
- Measuring jug
Method
17 steps- Preheat the oven to 170°C conventional or 150°C fan. Lightly grease 6 wells of a standard muffin tin.
- Place the desiccated coconut, 2 whole eggs and 20 g sugar in a mixing bowl.
- Mix thoroughly until all the coconut is moistened and the mixture holds together when pressed.
- Divide the coconut mixture evenly between the 6 prepared muffin wells.
- Using the back of a teaspoon or clean fingers, press the mixture firmly over the base and up the sides of each well to form tartlet shells of even thickness.
- Bake for 15 to 20 minutes, until the edges and bases are golden brown.
- Allow the shells to cool in the tin for 10 minutes, then loosen them carefully with a thin palette knife and transfer them to a cooling rack.
- To make the custard, heat the milk in a small saucepan over medium-low heat until steaming but not boiling.
- In a heatproof bowl, whisk the egg yolk with 30 g sugar and the cornstarch until smooth and free from lumps.
- While whisking continuously, gradually pour approximately one-third of the hot milk into the egg-yolk mixture.
- Pour the tempered egg mixture back into the saucepan containing the remaining milk.
- Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble gently.
- Continue cooking and whisking for 1 minute so the cornstarch is fully cooked.
- Remove the saucepan from the heat. Add the chopped white chocolate and stir until completely melted and smooth.
- Cover the surface of the custard directly with reusable food wrap or baking parchment and allow it to cool for approximately 20 minutes.
- Divide the warm but no longer hot custard between the cooled coconut shells.
- Refrigerate the filled tartlets for at least 30 minutes, until the custard is set, before serving.
Helpful tips
- Use unsweetened desiccated coconut so the tartlet shells are not excessively sweet.
- Press the coconut mixture firmly and evenly into the tin so the shells hold together after baking.
- Watch the tartlet edges during the final few minutes because coconut can brown quickly.
- Add the hot milk gradually to the egg yolk while whisking to prevent it from scrambling.
- Whisk the custard continuously, particularly around the edges of the saucepan.
- Allow the shells and custard to cool before filling so the coconut remains as crisp as possible.
Storage
For the crispest texture, store the baked shells and custard separately and fill them shortly before serving. Do not leave the custard-filled tartlets at room temperature for more than 2 hours.
Additional tips
- Contains eggs, milk and coconut. White chocolate may contain soya. Cook the custard until it bubbles gently and continue whisking for 1 minute to ensure the egg yolk and cornstarch are properly cooked.
Turn any YouTube recipe into a beautiful, printable recipe card.
Get 6 free recipes every month.
Get ChefScribe freeNo credit card required
