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Coconut milk – Custard Tart

A classic pastry revisited in exotic mode.


  • 1 shortcrust pastry
  • 400 ml coconut milk
  • 500 ml whole milk
  • 1 vanilla bean
  • 4 eggs
  • 50 g flour
  • 40 g cornstarch
  • 2 to 3 tablespoons of coconut sugar according to your taste
  • 2 tablespoons of rum (optional)
  • 50 g grated coconut

Preparation of the Coconut milk – Custard Tart

  1. Split and scrape the seeds from the vanilla bean lengthwise with the tip of a small knife. In a saucepan, gently heat the coconut milk and whole milk with the seeds and vanilla bean pod. Bring to a simmer, then remove from heat, cover and let infuse for at least 1 hour.
  2. Preheat oven to 200°C.
  3. In a bowl, mix the sugar and whole eggs, then add the flour and grated coconut.
  4. Mix little by little with the infused milk (after removing the vanilla pod), whisking briskly. Return to the pan to thicken the cream for a few minutes over low heat.
  5. Pour the mixture over the pastry and bake for about 40 minutes at 200°C. Turn out hot and serve cold.

# Tip : For a firmer texture, serve after a few hours in the refrigerator.

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