Recipe courtesy of Alfredo N Ayala

Coconut Tart

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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2 eggs

2 lemons, zested and juiced

6 ounces dark brown sugar

1-ounce (2 tablespoons) passion fruit juice concentrate

13 ounces (1 5/8 cups) heavy cream

3 cups grated sweetened coconut

1 prebaked 9-inch tart shell


  1. Preheat oven to 325 degrees F.
  2. In an electric mixer fitted with a paddle, mix the eggs, lemon zest, sugar and passion fruit juice on low speed for 1 minute. Stir in the heavy cream, lemon juice and coconut. Pour the mixture into the tart shell and bake for 40 minutes.

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