Caribbean Coconut Tart

White sand beaches, turquoise waters, stunning sunsets and a warm ocean breeze – this Coconut Tart evokes happy memories and takes me back to my honeymoon in Antigua and Barbuda. The recipe was created by Shana Murraine, pastry chef at Salt Plage at Siboney Beach Club in St. John’s, Antigua. Chef Shana shared her delightful Coconut Tart recipe exclusively for the readers of Sweet New Roots.

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Caribbean Coconut Tart

If you love coconut, you’re in for an absolute treat. While there’s nothing quite like cooking with Caribbean coconut in an Antiguan kitchen, the flavors of this beautiful coconut dessert are sure to shine in your kitchen, too. What else makes this coconut tart recipe so special? It was created with love by Antiguan pastry chef Shana Murraine.

  • Total Time: 45 mins
  • Yield: 12 1x


Units Scale


  • 8 ounces (by weight) crushed graham crackers
  • 4 ounces melted butter


  • 2 cups heavy whipping cream
  • 4 ounces granulated sugar
  • 2 large eggs, lightly whisked
  • 3 egg yolks, lightly whisked
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 4 cups sweet shredded coconut




  • Oven temperatures vary and tend to fluctuate, so keep a close eye to avoid overcooking,
  • Author: Shana Murraine
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Desserts
  • Method: Oven
  • Cuisine: Caribbean

Keywords: coconut recipes, coconut pie, coconut tart, coconut dessert recipes, Caribbean coconut tart

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