Young Coconut Tart

Klappertaart

A Fusion of young coconut, custard raisins and cinnamon.

Serves 8 - 10

Ingredients:

  • 2-3 whole young coconuts, flesh scooped out or 
    1 kg canned young coconut, drained

  • 100g rasins

  • 100g kenari nuts or almond flakes

  • 200ml full cream mil

  • 2 egg yolks

  • 50g plain white sugar

  • 1 tbsp corn flour

  • 2 tbsp rum (dark is preferable)

  • 5 tbsp condensed milk

  • 1 tbsp cinnamon powder

  • 5 cloves and 1 cinnamon stick

  • 1 vanilla pod, cut in half and
    de-seeded;
    (keep the seeds and the pod)

Steps:

  1. Boil the cloves and cinnamon stick in 100ml water. Add the raisins and cook for 10 minutes.
     

  2. Removes the cloves and cinnamon, drain the raisins and leave to cool.
     

  3. Pre-heat the oven to 180°C or gas mark 4.
     

  4. Beat the egg yolks, sugar and corn flour in a bowl until creamy.
     

  5. slowly heat the milk, add the vanilla seeds and pod to the saucepan and bring to the boil.
     

  6. Slowly pour the warm milk into the egg mixture, stirring constantly.
     

  7. Pour the custard mixture back into the pan, add the cream and condensed milk and stir over low heat until the mixture thickens sufficiently to coat the back of a wooden spoon. Take the pan off the heat and add the rum.
     

  8. Put the coconut flesh and raisins into an oven proof dish and spoon the custard on top.
     

  9. Sprinkle with nuts and cinnamon and bake for 45 minutes util the top is brown.

©2019 by PettyElliott

Contact: petty@pettyelliott.com

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