Brazilian recipe
Creamy Coconut Tart (Empadão de coco)
Learn how to prepare a traditional, creamy coconut tart. This simple, comforting dessert is a staple of Brazilian confectionery, perfect for sharing with family.
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Ingredients
4 large eggs
1 1/2 cups granulated sugar
2 tablespoons unsalted butter
200g (2 packs) shredded coconut, coarse cut
1 1/2 cups whole milk
2 heaping tablespoons cornstarch
1 1/2 cups granulated sugar
2 tablespoons unsalted butter
200g (2 packs) shredded coconut, coarse cut
1 1/2 cups whole milk
2 heaping tablespoons cornstarch
Where to find ingredients
You can find these staples at local supermarkets in Nassau or Freeport. Look for shredded coconut and cornstarch in the baking aisle. If whole milk is unavailable, standard dairy milk works perfectly as a substitute.
Preparation method
- In a large mixing bowl, cream the butter and sugar together until the mixture is pale and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth base.
- Fold in the shredded coconut, milk, and the cornstarch (dissolve the cornstarch in a splash of milk first if necessary to prevent clumping).
- Mix all ingredients vigorously until the batter is uniform and well-combined.
- Pour the mixture into a greased baking pan.
- Bake in a preheated oven at 180°C (350°F) until the surface is golden brown and the center is set.
Observations
The empadão de coco is a classic Brazilian sweet, cherished for its rich, velvety texture and deep coconut flavor. It is a practical yet indulgent dessert, widely served at gatherings or enjoyed as a comforting treat alongside a cup of coffee. This recipe streamlines the process, ensuring a delicious and consistent result that captures the warmth of home-style baking.
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