Coconutty Belizean Tarts: A Tropical Treat

Belizean coconut tarts are a sweet treat that is loved by people of all ages. The recipe is fairly simple and includes a combination of shredded coconut, condensed milk, and an egg custard filled inside a pastry shell. The most time-consuming part of the process is cracking and grating the coconut. The tarts are then baked in the oven until golden brown. This dessert is a favourite in Belize, a country located in Central America along the Caribbean shoreline, and is a must-try for all coconut lovers!

Characteristics of Belizean Coconut Tarts

Choosing the right coconut

• Look for a coconut that is heavy and full. A good coconut should feel heavy for its size, indicating that it has plenty of meat and juice inside.
• Check for cracks. Avoid coconuts with any visible cracks, as this could be a sign of dryness or leakage.
• Examine the "eyes" of the coconut. A fresh coconut will have three dark spots that are dry and free of mould. If you see any greenish mould or wetness around these spots, it's best to choose another coconut.
• Listen for a sloshing sound. Give the coconut a shake—you should hear the sound of coconut water moving inside. This indicates that the coconut is young and fresh.
• Compare coconuts. If you have multiple coconuts to choose from, place them next to each other and look for the one with the most white meat inside. A browner coconut will have more meat, while a greener coconut will be filled with more electrolyte-rich juice.
• Choose a mature brown coconut. For Belizean coconut tarts, you'll want to use a mature coconut, which has less water and more meat. Look for a coconut with a brown husk, as this indicates that it is mature.
• Check for signs of spoilage. Before purchasing, make sure to inspect the coconut for any yellow or discoloured meat, strange smells, or sour-tasting water, as these are signs that the coconut has expired.

By following these tips, you'll be well on your way to choosing the perfect coconut for your Belizean coconut tarts!

Preparing the coconut

If you are using a fresh coconut, make sure to save the water! The water from young coconuts is used in traditional Belizean coconut tarts. You can also buy coconut water, but make sure it is pure coconut water with no added sugar or other ingredients.

Once you have grated your coconut, you can make the filling by mixing it with condensed milk, nutmeg, vanilla, and sugar. You can also add a pinch of salt to enhance the flavour. The filling should be thick and creamy, with the coconut providing a nice texture. You can adjust the consistency of the filling by adding more or less milk as needed.

If you are using packaged shredded or flaked coconut, you may need to rehydrate it before using it in the filling. Simply soak the coconut in some warm water or coconut milk until it is soft and pliable. Then drain off any excess liquid and proceed with the recipe.

Some recipes call for toasted coconut, which can add a nice depth of flavour to the tarts. To toast the coconut, simply spread it out on a baking sheet and bake it in the oven at 350 degrees Fahrenheit for 5-10 minutes, or until it is golden brown. Be sure to stir the coconut occasionally to ensure even toasting.

Making the dough

To make the dough for Belizean coconut tarts, you will need flour, shortening, and cold water. Some recipes also include butter, sugar, and salt. The first step is to combine the flour, shortening, and, if using, salt in a bowl. Mix these ingredients by hand, and then gradually add cold water until you have a soft, pliable dough. If you are making a vegan version, you can replace the butter with coconut oil.

Once you have your dough, it's time to form the tart shells. Take ping-pong-ball-sized portions of dough and roll them into disks. You can then press these into your tart pans. If you don't have a tart pan, a muffin tin will work just as well. Grease the muffin tin before lining it with the dough.

For a richer crust, you can substitute half of the shortening with cold, cubed unsalted butter. You can also add a teaspoon of sugar to the dough for a slightly sweet crust.

Making the filling

The filling for Belizean coconut tarts is a simple mixture of coconut, condensed milk, nutmeg, vanilla essence, and sugar. Here is a step-by-step guide to making the filling:

Start by grating or shredding the coconut. If you are using a fresh coconut, you will need to break it open and use the white part. You can use a box grater or a food processor to grate the coconut.

In a bowl, combine the grated coconut with the condensed milk. You can use regular condensed milk or sweetened condensed milk, depending on your preference. Add in the grated nutmeg, vanilla essence, and sugar. You can also add a pinch of salt to enhance the flavour.

Mix all the ingredients together until they are well combined. You can use a spoon or a spatula to mix, making sure that all the dry ingredients are coated with the condensed milk.

Taste the mixture and adjust the sweetness or spice level to your liking. You can add more sugar or vanilla for a sweeter filling, or more nutmeg for a spicier filling.

Once you are happy with the flavour, your filling is ready to be used!

Some people like to add an egg to the filling mixture to create an egg custard. This step is optional, but if you choose to do it, simply beat an egg and add it to the filling mixture, stirring until well combined.

Baking the tarts

Preheat your oven to 375°F or 400°F, depending on your recipe. Grease your muffin tin or tart pan, or use an ungreased muffin cup. Pull off ping-pong-ball-sized portions of dough, roll them into disks, and press them into your chosen vessel.

For the filling, beat your eggs well and add sugar and coconut. Mix until thoroughly blended. If you are using condensed milk, combine all the filling ingredients in a bowl, adding a pinch of salt for extra flavour.

Spoon the filling into the dough crusts, filling them just below the top edge as the mixture will expand slightly in the oven. Bake for 15 to 25 minutes, or until the tops are golden brown and the crust is cooked through.

Allow to cool slightly before removing from the pans, and enjoy!

Frequently asked questions