I used to not like coconut. That was dumb. I used to not like a lot of ingredients that are actually very good – ingredients that I’m not sure I’d actually tried. That was also dumb.
Although I think I would have liked this tart even back in my coconut-adverse days. There’s toasted coconut both in the pastry cream itself and sprinkled over the top of the tart, but it seemed to affect the texture of the tart more than the flavor.
It was good either way, but I wish I’d added a drop of coconut extract to the filling. Or maybe used coconut milk instead of regular milk in the pastry cream? Does that work? It sounds delicious.
However you make it, you can’t go wrong with crisp tart crust, smooth pastry cream, and light whipped cream topped with crunchy toasted coconut. Beryl chose this tart for Tuesdays with Dorie, and she has the recipe posted.
One year ago: Caramel Crunch Bars
I have used coconut milk in icing before, and it worked well. I just had to add a couple of teaspoons to the icing to help it congeal. I think also the whipped butter and powdered sugar helped. 😉
I love you blog, keep up the excellent work!
When I made coconut cream pie the other week I had the same complaint. The recipe said to use either coconut or plain milk for the filling – I used plain. The flaked coconut gave a lot of chewy texture but not, surprisingly, much flavor. It was tasty, but not coconutty enough for me. Your tart is super cute though!
Ohhhh this looks amazing! “I used to not like coconut. That was dumb.” This describes me as well, right down to the dumb part. 🙂
Zoe at Zoe Bakes makes a mean coconut pastry cream with coconut milk here: http://zoebakes.com/?p=2718. I tried the cake and it was phenomenal, so I might do a little mix-n-match with this tart and that coconut pastry cream! Yummm!!
Looks delicious! I would definitely try it with coconut milk — you never know what amazing results you will get if you experiment 🙂
My husband will not admit to liking coconut, but he seems to like anything I put it in. That is also dumb!
You had me at “toasted coconut”. Omgosh…droooooling over this tart. 🙂
I used to feel the same way about coconut but I’m a fan now. Though I think you’re right – it added more texture than flavor to this one. Great pics!
your tart looks so good.. now i have to go eat some of mine!
First of all this looks so good! I love coconut. But like you, I’ve found that just adding shredded coconut doesn’t really impart much of a coconut flavor. Using coconut milk or coconut extract helps!
I actually did add about 1/4 teaspoon of coconut extract. I love coconut and wanted to be sure I could taste it in this. Yours look wonderful and I love the plate!
Oh my goodness. This post has me drooling!
Coconut milk would be divine! I have to try that sometime. Speaking of trying things, I used to hate lots of foods that I know couldn’t live without. Thanks for baking with me!
Definitely use the coconut milk. I make a coconut cake that basically subs all of the liquid (milk) for coconut milk and it makes the cake tasty and moist (more fat, plus I never buy “plain milk”). 🙂 Is there any of this left you could send me?
Yum looks so good! Im glad you enjoyed the recipe. It’s a keeper!
I know I don’t like coconut, but you manage to make it look delicious.
Your custard looks more smooth and silky than mine. Mine was kinda thick and not quite as smooth to the tongue as I like. I wonder if my milk substitute (I used half-and-half) had something to do with it or if you are just the Custard Goddess? or both? 🙂
that looks totally wonderful.
That looks SOOO yummy 🙂 I wish I would have made it… I probably will in the near future!
Hmm, as a non-fan of coconut, I’m pretty sure I would have been able to taste it in the pastry cream, no matter how slight 😛 But I think toasted coconut is a different story for me – it actually looks good!
Lovely little tart. And it looks so pretty on the dark background. Perfect!!
Next time I want to use coconut milk. I think it needed more flavor, but was good anyway.
i agree–that would be hard not to like!! i was surpirsed, actually, that the recipe didn’t use coconut milk in the pastry cream..i don’t see why it wouldn’t work.
Toasted coconut convinced me! What would I have to do to get a slice of this?