Name: Caribbean Coconut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Caribbean
Ingredients: 8 ounces (by weight) crushed graham crackers; 4 ounces melted butter; 2 cups heavy whipping cream; 4 ounces granulated sugar; 2 large, room temperature eggs, lightly whisked; 3 egg yolks at room temperature, lightly whisked; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon pure vanilla extract; 4 cups shredded coconut (sweetened or unsweetened – it’s your choice!)

Jump to Recipe·Print Recipe· 5 from 2 reviews

White sand beaches, turquoise waters, stunning sunsets and a warm ocean breeze—this Coconut Tart evokes the happiest of memories from my honeymoon in Antigua and Barbuda.

The recipe was created by Shana Murraine, pastry chef in St. John’s, Antigua. How sweet is it that Chef Shana shared her delightful recipe exclusively for the readers of Sweet New Roots?!

Here’s why you’ll love this Coconut Tart recipe.

This recipe isn’t just sentimental to me, it’s absolutely delicious! Here’s why I think you’re going to love it, too.

Tropical Vibes—Every bite transports you to a sunny Caribbean island (just close your eyes and pretend you’re not in your kitchen, of course).
Easy to Bake—A straightforward list of ingredients and simple steps make this Coconut Tart a (tropical) breeze to prepare.
Beautiful—This is a recipe that looks as good as it tastes. It’s a guaranteed hit at gatherings, so send them to Sweet New Roots for the recipe.
Authentic—This recipe comes straight from Chef Shana in Antigua to you. That’s about as authentic as it gets.
Perfectly Balanced—Not a fan of overly sweet desserts? You’ll love the balance of flavors in this Coconut Tart recipe. Think subtly sweet with a buttery, graham cracker crust.

Yum! Let’s dig in.

Pastry Chef Shana Murraine in St. John’s, Antigua

Recipe Ingredients

Graham crackers—Use store-bought graham cracker crumbs or crush whole graham crackers at home (my preference) to form the crust base of this Coconut Tart.
Butter—I prefer unsalted butter for binding the tart crust, but feel free to use salted butter if that’s your preference.
Heavy whipping cream—Hello, luscious filling! Ensure it’s cold for the best consistency.
Sugar—This is important note: you can adjust the amount of sugar based on your personal preferences or replace the sugar with your favorite sugar substitute (just be sure to check the ratios!).
Eggs—You’ll use whole eggs as well as egg yolks, which is going to give you that delectable custard-like coconut filling. Remember to use room temperature eggs for best results.
Cinnamon—A little goes a long way in elevating this Coconut Tart.
Nutmeg—Another distinctively Caribbean flavor, but completely optional if nutmeg isn’t your thing.
Shredded coconut—Saved the best for last! Shredded coconut is the star of this Coconut Tart recipe, providing texture, flavor and that quintessential taste of the Caribbean. Chef Shana uses sweetened shredded coconut in this recipe, but unsweetened shredded coconut is also delicious. Sometimes I use half sweetened and half unsweetened.

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Serving Suggestions

Serve this Coconut Tart with any of the suggested accompaniments and a side of vanilla bean ice cream for an absolutely delectable treat!

Fresh fruit—Strawberries, raspberries, mango, kiwi, pineapple … the options are endless. Why not serve it with this Summer Berry Salad?
Whipped cream—Just a dollop will do!
Fresh mint—This makes for a beautiful presentation when serving guests.
Dessert drizzle—Chef Shana serves her Coconut Tart with mango and berry sauces around the edge of the plate. Try a fruit-based syrup or high-quality chocolate sauce as a drizzle.

Coconut tart in a a tart pan with a brown crusted top

Make Ahead + Storage

This Coconut Tart is best served fresh out of the oven so it’s nice and warm, but feel free to make it a day or two in advance if you’re crunched for time. Once the tart has cooled, wrap it tightly in plastic wrap or place it in a pie plate with a lid. Store leftover pie accordingly. It should last up to four days in the fridge.

Coconut Tart: Frequently Asked Questions

What if I don’t have a tart pan?

No problem! A pie dish or pie pan works perfectly. In fact, it’s what I typically use. You can also use mini tart pans to make smaller tarts or try a muffin pan for individual coconut tartlets, just remember to adjust the baking time accordingly.

Will my crust get soggy?

I certainly hope not. Blind baking the crust for about 10 minutes before adding the filling will keep the crust crisp and prevent sogginess.

Can I make this tart gluten-free?

Yes, absolutely. Use gluten-free graham crackers or swap the cracker crust for a gluten-free tart shell. Rest assured, you won’t be sacrificing a thing. The taste and texture will still be delicious.