Dessert Recipes

Coconut Egg Tart Recipe

Name: Coconut Egg Tart Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 12–13 Puff Pastry Tart Shells; 125 ml Coconut Milk; 125 ml Milk; 2 Eggs; 40 g Sugar

These coconut egg tarts feature flaky pastry shells filled with a smooth coconut custard made from eggs, milk, and coconut milk. Baked until golden and lightly caramelized on top, they are a simple bakery-style treat perfect for dessert, tea time, or holiday gatherings.

Total: 20 Minutes

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Quick Recipe Summary

Cuisine: Chinese
Category: Dessert Recipes
Method: Baking
Total Time: 20 Minutes
Difficulty: Easy
Main Ingredient: –13 Puff Pastry Tart Shells

Introduction

This Coconut Egg Tart Recipe recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 20 minutes, so it can fit into a busy cooking day.
Beginner-friendly enough for cooks who are still building confidence in the kitchen.
Includes clear preparation cues that help with texture and consistency.
Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
Gives the dish a clear sweet flavor profile without making the method feel complicated.

Ingredients

12–13 Puff Pastry Tart Shells
125 ml Coconut Milk
125 ml Milk
2 Eggs
40 g Sugar

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

–13 Puff Pastry Tart Shells

This ingredient helps define the flavor, texture, or structure of the dish.

Coconut Milk

This ingredient helps define the flavor, texture, or structure of the dish.

Milk

This ingredient helps define the flavor, texture, or structure of the dish.

Eggs

This ingredient helps define the flavor, texture, or structure of the dish.

Sugar

A small amount of sugar rounds out saltiness and helps create a more balanced finish.

Step-by-Step Instructions

Step 1
Gather and measure all ingredients.
Step 2
Whisk the eggs and sugar together until smooth and the sugar has dissolved.
Step 3
Add the coconut milk and milk, then whisk until fully combined.
Step 4
Strain the custard mixture through a fine-mesh sieve.
Step 5
Fill each tart shell about 80–90% full with the custard.
Step 6
Bake in a preheated 200°C (392°F) oven for about 20 minutes until lightly golden.
Step 7
Remove from the oven once the custard is set and the tops are golden.
Step 8
Cool slightly before serving.

Cooking Tips

Straining the custard helps create a smoother texture.
Do not overfill the tart shells to prevent spills during baking.
Bake until the centers are just set for the creamiest filling.
Any leftover custard can be baked separately as coconut custard pudding.
Serve warm or at room temperature.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
Use the recipe card below when you want a quick cooking reference after reading the full notes.

Recipe Card

Ingredients

12–13 Puff Pastry Tart Shells
125 ml Coconut Milk
125 ml Milk
2 Eggs
40 g Sugar

Method

Gather and measure all ingredients.
Whisk the eggs and sugar together until smooth and the sugar has dissolved.
Add the coconut milk and milk, then whisk until fully combined.
Strain the custard mixture through a fine-mesh sieve.
Fill each tart shell about 80–90% full with the custard.
Bake in a preheated 200°C (392°F) oven for about 20 minutes until lightly golden.
Remove from the oven once the custard is set and the tops are golden.
Cool slightly before serving.