Portuguese Coconut Custard Tarts - Pastéis De Coco

READY IN: 40mins
Recipe by momaphet

This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com

Top Review by omJane

These are pretty delicious. The only issue I have with them is: they rose really beautifully (and i expected them to sink, of course) but they sunk in quite considerably. :/ Not pretty at all. But tasty nonetheless, a little on the sweet side. Goes well with hot tea.

Ingredients Nutrition


  1. Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
  2. Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
  3. In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
  4. In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
  5. Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
  6. Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

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