As I stepped into my kitchen, the air filled with the fragrant allure of pandan and coconut, instantly transporting me to the bustling streets of Malaysia. The recipe for my Coconut Pandan Tart is more than just a delightful dessert; it’s a comforting embrace of soft textures and traditional flavors. Perfect for anyone in need of a little indulgence—especially those recovering from dental work—this tart boasts a unique combination of creamy coconut custard and light pandan cream, promising a soothing experience with every bite. Plus, it’s an elegant option for any gathering, bound to impress even the pickiest of palates. Curious about how to bring this tropical delight to your table? Let’s dive in!

Why is This Coconut Pandan Tart Special?

Irresistible Coconut Flavors: The combination of fresh coconut and rich gula melaka offers a delightful sweetness that captures the essence of tropical desserts.
Unique Textures: With a crunchy crust, creamy custard, and fluffy pandan cream, every bite is a textural adventure.
Comfort-Focused: This tart perfectly caters to those needing a soft, comforting dessert, making it ideal for recovery or simply enjoying something soothing.
Versatile: Feel free to experiment by adding different fillings or toppings, such as in my Coconut Cake Cheese or a spin on Spicy Brazilian Coconut.
Showstopper: Serve it at gatherings to impress guests with its elegance, ensuring it stands out on any dessert table.

Coconut Pandan Tart Ingredients

• A delightful mix for your Coconut Pandan Tart.

For the Tart Crust

  • All-Purpose Flour – Provides structure for the tart base. Substitution: Can be replaced with a gluten-free flour blend for a gluten-free version.
  • Salt – Enhances the overall flavor of the tart. Note: Essential for balance.
  • Butter – Adds richness and creates a flaky texture in the pastry. Substitution: Use vegan butter for a dairy-free option.
  • Egg – Binds the pastry ingredients together. Substitution: Chia or flaxseed mix may be used for a vegan alternative.
  • Water – Helps bring the pastry dough together. Use as needed for dough consistency.

For the Coconut Filling

  • Eggs – Provide richness and structure to the custard. No suitable substitutes recommended for custard texture.
  • Butter – Adds creaminess. Substitution: Consider coconut oil for a dairy-free option.
  • Fresh Coconut Milk – A base for the filling, providing depth of flavor. Substitution: Canned coconut milk is acceptable.
  • Lime Juice – Adds acidity and balance. No direct substitute; can omit for a sweeter filling.
  • Vanilla Extract – Imparts aromatic depth. Substitution: Use homemade vanilla extract or omit if preferred.
  • Caster Sugar – Sweetens the custard layer. Substitution: Granulated sugar can be used, though texture may differ.
  • Gula Melaka – Provides unique sweetness with caramel notes. Substitution: Brown sugar is more readily available.
  • Fresh Coconut Flakes – Adds texture and flavor. Substitution: Desiccated coconut works but yields a different texture.
  • Salt – Balances flavors in the filling.
  • Flour – Aids in setting the custard. Can be omitted for a gluten-free version.

For the Pandan Cream

  • Milk – Creamy base for the cream layer. Substitution: Use almond or oat milk for a dairy-free option.
  • Fresh Coconut Milk – Enhances richness. Substitution: Canned coconut milk can be used.
  • Vanilla Extract – Adds flavor. Can be omitted if preferred.
  • Egg Yolks – Gives structure to the cream. No direct substitute recommended.
  • Sugar – For sweetness. Can use any granulated sweetener.
  • Cornstarch – Thickens the cream. Substitution: Arrowroot powder for a similar thickening effect.
  • Whipping Cream – Adds a light, airy texture and creaminess. Substitution: Use coconut cream for a dairy-free option.
  • Pandan Liquid – Infuses the distinct pandan flavor. Substitution: Pandan extract, though strength may vary.

Garnish (optional)

  • Mint Leaves – For a refreshing touch.
  • Desiccated Coconut – Adds extra flavor and texture.
  • Toasted Kerisik – Coconut butter for richness.
  • Gula Melaka ‘Caviar’ – For an elegant finishing touch, made by boiling and cooling a gula melaka mix to create spheres.

Step‑by‑Step Instructions for Coconut Pandan Tart

Step 1: Prepare the Shortcrust Pastry
In a mixing bowl, combine all-purpose flour and salt thoroughly. Cut in chilled butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in the egg and add water gradually, mixing until a tender dough forms. Chill the dough for 30 minutes, then roll it out on a floured surface. Press the dough into a tart pan and blind bake at 350°F (175°C) for about 20 minutes, or until lightly golden.

Step 2: Make Coconut Filling
While the crust is baking, prepare the luscious coconut filling. In a medium bowl, whisk together eggs, melted butter, fresh coconut milk, lime juice, vanilla extract, and caster sugar until completely smooth. Fold in fresh coconut flakes, salt, and flour until well combined. Once the crust is baked, pour the coconut mixture into the cooled tart shell, ensuring an even spread before moving on to baking.

Step 3: Bake the Filling
Place the tart back in the oven at the same temperature of 350°F (175°C) and bake for 25-30 minutes. The filling should be set around the edges while still slightly jiggly in the center, indicating a creamy texture. Remove from the oven and allow it to cool completely to enhance the flavors before adding the next layer.

Step 4: Prepare Pandan Cream
In a saucepan, gently warm milk and fresh coconut milk over medium heat. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Gradually whisk the warm milk mixture into the egg yolks, then return it to the saucepan and cook over low heat, stirring constantly until thickened—about 5-8 minutes. Remove from heat and incorporate pandan liquid for that vibrant flavor.

Step 5: Whip and Layer the Cream
Once your pandan mixture is cooled, whip the cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the pandan mixture to create a light and airy texture. Carefully spoon this delightful pandan cream over the cooled coconut filling, smoothing the top to create a beautiful layer that complements your Coconut Pandan Tart.

Step 6: Chill and Garnish
Refrigerate the assembled tart for at least 2 hours, allowing the layers to set and flavors to meld beautifully. When ready to serve, garnish with optional toppings like fresh mint leaves, desiccated coconut, or toasted kerisik for added texture and taste. Your Coconut Pandan Tart is now ready to delight your guests or offer a comforting treat for yourself!

Storage Tips for Coconut Pandan Tart

Fridge: Store leftover Coconut Pandan Tart in an airtight container in the refrigerator for up to 2 days to maintain its freshness and taste.

Freezer: If you want to keep the tart longer, wrap it tightly in plastic wrap and then foil, storing it in the freezer for up to 2 months. Thaw in the fridge overnight when ready to enjoy.

Reheating: For best results, enjoy the tart cold or at room temperature. If you prefer it warm, reheat gently in the oven at 300°F (150°C) for about 10-15 minutes, ensuring it doesn’t overbake.

Serving Tip: Garnish just before serving to keep your Coconut Pandan Tart looking appetizing and fresh!

What to Serve with Malaysian Coconut Gula Melaka and Pandan Tart?

Discover the perfect sides to complement this tropical delight while creating a well-rounded meal experience.

  • Fresh Fruit Salad: A vibrant mix of tropical fruits like mango, pineapple, and kiwi brightens the palate and adds a refreshing contrast to the rich tart.

  • Coconut Sticky Rice: This slightly sweet dish echoes the flavors of the tart, creating a cohesive dining experience that enhances the coconut theme.

  • Crispy Spring Rolls: Their crunchy texture offers a delightful contrast, while savory fillings add balance to the sweet notes of the dessert.

  • Chilled Green Tea: A subtle, herbal beverage that cleanses the palate, allowing the unique flavors of the coconut and pandan to shine with every sip.

  • Thai Iced Coffee: The rich, creamy coffee enhances the sweetness of the tart, providing a warm and comforting drink pairing for a cozy afternoon.

  • Gula Melaka Syrup Drizzle: A warm drizzle of this syrup over the tart amplifies its sweetness while adding a rich, caramel-like depth that elevates each bite.

  • Toasted Coconut Squares: A nutty treat that echoes the textures in the tart, creating a dessert platter that feels indulgent and cohesive.

Embrace this delightful coconut pandan tart alongside these complementary dishes and beverages for a truly charming dining experience!

Expert Tips for Coconut Pandan Tart

  • Chill the Dough: Always chill your pastry dough before rolling it out to ensure a flaky texture in your crust.

  • Watch the Filling: Bake the coconut filling until it’s just set with a slight jiggle in the center; overbaking can make it rubbery.

  • Gradual Mixing: When incorporating the warm milk into egg yolks for the pandan cream, do it slowly to avoid scrambling the eggs.

  • Texture Matters: For the best results, ensure that your coconut flakes are fresh for added flavor and texture in the filling.

  • Garnish Smartly: Adding a sprinkle of desiccated coconut or mint leaves right before serving enhances both presentation and freshness in your Coconut Pandan Tart.

Make Ahead Options

Preparing the Coconut Pandan Tart ahead of time is a fantastic way to save valuable time for busy weeknights or gatherings! You can make the tart crust and the coconut filling up to 24 hours in advance; just store them separately in the refrigerator. To maintain the quality of your tart, ensure the crust is wrapped tightly to prevent it from drying out. The baked coconut filling can also be made ahead; simply cover it with plastic wrap once it’s cooled completely. When you’re ready to serve, layer the pandan cream and chill the assembled tart for at least 2 hours. This way, you’ll have a delicious dessert that’s just as comforting and flavorful, all with minimal effort!

Coconut Pandan Tart Variations

Unlock your creativity and make this Coconut Pandan Tart uniquely yours with delightful twists and substitutions.

  • Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy this tart without wheat.
  • Vegan: Replace butter with vegan options and use a chia or flaxseed mix instead of eggs for a completely plant-based treat.
  • Coconut Flakes: For a different texture, switch out fresh coconut with finely chopped nuts or seeds to add a delightful crunch.
  • Fruity Boost: Layer in fresh mango or passion fruit puree between the custard and cream for a tropical twist.
  • Chocolaty Delight: Mix in cocoa powder to the custard for a rich chocolate-infused coconut filling that elevates dessert time.
  • Luxurious Exquisite: Top off your tart with a drizzle of caramel sauce for a touch of luxury that’s sure to impress.
  • Heat It Up: For a little kick, stir in a pinch of chili powder or fresh ginger into the filling combined for an unexpected zesty flavor.
  • Creamy Coconut Milk: Can’t find fresh coconut milk? Canned coconut milk is a perfect alternative that doesn’t compromise the rich taste.

As you experiment, remember to check out my indulgent Cottage Cheese Pancakes for another comforting recipe that invites creative variations. Your Coconut Pandan Tart will be a canvas for delicious exploration!

Coconut Pandan Tart Recipe FAQs

How do I select ripe ingredients for my Coconut Pandan Tart?
Absolutely! For the best flavor in your tart, choose ripe coconuts with firm flesh that yield slightly when pressed. The more mature, the better! When picking pandan leaves, look for dark green leaves that are fresh and fragrant, as they will impart a vibrant flavor to your cream.

How should I store my Coconut Pandan Tart?
I recommend storing any leftover Coconut Pandan Tart in an airtight container in the refrigerator for up to 2 days. This helps keep the tart fresh and maintains its delightful textures. If you won’t be eating it within that time, wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. Remember, thaw it in the fridge overnight when you’re ready to enjoy it again!

Can I freeze the Coconut Pandan Tart?
Yes, you can! To freeze, first let the tart cool completely. Then, carefully wrap it in plastic wrap followed by a layer of aluminum foil, which helps prevent freezer burn. Ensure it’s well-sealed to keep all that tropical flavor intact. Just pop it in the freezer for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight and serve it chilled or at room temperature for the best experience.

What should I do if my filling doesn’t set properly?
If your coconut filling is undercooked or hasn’t set, don’t panic! It might just need a little more time in the oven. Return the tart to the oven at 350°F (175°C) for an additional 5-10 minutes, checking frequently until the edges are firm but the center still has a slight jiggle. If you notice it’s too rubbery or overbaked, I suggest reducing baking time next time—aim for just set so it remains creamy when sliced.

Are there any dietary considerations for the Coconut Pandan Tart?
Very! If you’re accommodating allergies, you can make this tart dairy-free by using vegan butter and coconut cream instead of heavy cream. For gluten-free options, substitute all-purpose flour with a gluten-free flour blend for the crust and filling. Always ensure all your ingredients are free of common allergens based on your guests’ dietary needs. Enjoy the journey of creating delicious memories while being mindful of everyone’s preferences!

Coconut Pandan Tart

Irresistible Coconut Pandan Tart: A Texture Lover's Dream

Coconut Pandan Tart is a delightful dessert, offering a unique blend of creamy coconut custard and fluffy pandan cream, perfect for indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Malaysian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Crust
  • 2 cups All-Purpose Flour Substitution: Can be replaced with a gluten-free flour blend for a gluten-free version.
  • 1 tsp Salt Essential for balance.
  • 1 cup Butter Substitution: Use vegan butter for a dairy-free option.
  • 1 Egg Substitution: Chia or flaxseed mix may be used for a vegan alternative.
  • 4-6 tbsp Water Use as needed for dough consistency.
For the Coconut Filling
  • 3 large Eggs No suitable substitutes recommended for custard texture.
  • 1/2 cup Butter Substitution: Consider coconut oil for a dairy-free option.
  • 1 cup Fresh Coconut Milk Substitution: Canned coconut milk is acceptable.
  • 1 tbsp Lime Juice Can omit for a sweeter filling.
  • 1 tsp Vanilla Extract Use homemade vanilla extract or omit if preferred.
  • 3/4 cup Caster Sugar Substitution: Granulated sugar can be used, though texture may differ.
  • 1/2 cup Gula Melaka Substitution: Brown sugar is more readily available.
  • 1 cup Fresh Coconut Flakes Substitution: Desiccated coconut works but yields a different texture.
  • 1/2 tsp Salt
  • 1 tbsp Flour Can be omitted for a gluten-free version.
For the Pandan Cream
  • 1 cup Milk Substitution: Use almond or oat milk for a dairy-free option.
  • 1 cup Fresh Coconut Milk Substitution: Canned coconut milk can be used.
  • 1 tsp Vanilla Extract Can be omitted if preferred.
  • 4 large Egg Yolks No direct substitute recommended.
  • 1/2 cup Sugar Can use any granulated sweetener.
  • 2 tbsp Cornstarch Substitution: Arrowroot powder for a similar thickening effect.
  • 1 cup Whipping Cream Substitution: Use coconut cream for a dairy-free option.
  • 1-2 tbsp Pandan Liquid Substitution: Pandan extract, though strength may vary.
Garnish (optional)
  • few Mint Leaves For a refreshing touch.
  • 1/4 cup Desiccated Coconut Adds extra flavor and texture.
  • 1/4 cup Toasted Kerisik Coconut butter for richness.
  • 2 tbsp Gula Melaka 'Caviar' For an elegant finishing touch.

Equipment

  • mixing bowl
  • Tart Pan
  • whisk
  • Saucepan
  • Pastry cutter

Method
 

Step-by-Step Instructions for Coconut Pandan Tart
  1. In a mixing bowl, combine all-purpose flour and salt. Cut in chilled butter until resembling coarse crumbs. Stir in the egg and add water gradually until a tender dough forms. Chill for 30 minutes, roll out, and press into a tart pan. Blind bake at 350°F (175°C) for about 20 minutes until lightly golden.
  2. In a medium bowl, whisk eggs, melted butter, fresh coconut milk, lime juice, vanilla extract, and caster sugar until smooth. Fold in coconut flakes, salt, and flour. Pour the mixture into the cooled tart shell after baking.
  3. Bake the tart at 350°F (175°C) for 25-30 minutes until the filling is set around the edges and slightly jiggly in the center. Cool completely to enhance flavors.
  4. Warm milk and coconut milk in a saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a separate bowl until smooth. Gradually add warm milk into egg yolks, return to saucepan, and cook until thickened—about 5-8 minutes. Add pandan liquid.
  5. Whip the cream until soft peaks form. Fold the whipped cream into the pandan mixture. Spoon the pandan cream over the coconut filling, smoothing the top.
  6. Refrigerate the tart for at least 2 hours. Garnish with mint leaves, desiccated coconut, or toasted kerisik before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Chill your pastry dough before rolling it for a flaky texture. Bake the filling until set with a jiggle. Gradually mix warm milk into egg yolks to avoid scrambling. Use fresh coconut flakes for the best result. Garnish smartly to enhance presentation.

Tried this recipe?

Let us know how it was!