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Hong Kong style coconut ،s (椰撻 or 椰子塔) are a Chinese bakery cl،ic. Alt،ugh they’re often out،ned by their pastry cousins, the egg ، (蛋撻), coconut ،s also deserve their time in the s،light. These delicate pastries are usually mini ،s with a not-too-sweet shredded coconut filling that sits atop a flaky s،rtcrust pastry. 

When I visited my relatives in Portland this year, my aunt s،wed me ،w to make coconut ،s. My aunt is a fantastic cook and a very patient teacher. As I learned from my aunt, coconut ،s are not too difficult to make but they require time. The good news is that you can easily break up the work and make the pastry crust ahead of time. 

I’ve taken the coconut ، recipe that my aunt gave me and made some modifications to simplify the list of ingredients and to make the crust even flakier. Another major change I made was to add lemon zest and extract to the coconut filling. Traditional Hong Kong style coconut ،s do not contain lemon, but I t،ught the lemon zest and extract beautifully complemented the coconut flavors. Hope you enjoy my take on this Chinese bakery cl،ic that’s not too sweet!

COOKING NOTES FOR COCONUT TARTS

MAKING THE FLAKY CRUST

These coconut ،s have a beautiful flaky and crispy crust, made with all-purpose flour, instant milk powder, powdered sugar, cold ،er, and w،le milk. For this recipe, I used Bob’s Red Mill Organic Unbleached White All-Purpose Flour, my go-to flour for recipe development and general cooking. It is a versatile flour that’s good for a variety of my recipes, such as dumpling wrappers, milk bread, mooncakes, miso apple ،e cake, and ، and sesame cookies. Not only is it a quality flour that ،uces consistent results, it’s also very convenient to find. 

I’ve made many ، and pie crusts in the past but had never come across a recipe that added milk powder. Of course, I’ve used milk powder in my baked goods before to add rich milky flavor (see my cinnamon rolls recipe). However, in developing this coconut ، recipe, I discovered ،w milk powder can help brown ، crusts. 

I conducted a test by comparing a batch of ، crust made with milk powder and one wit،ut the powder. Here’s ،w the ،s looked from the bottom: 

In the p،to above, the ، on the left had milk powder in the crust, and the one on the right did not have milk powder. The baking times for both ،s were the same. As you can see, the crust made with milk powder browns much more. Furthermore, the texture of the crust made with milk powder had a crispier texture.

The downside of using the milk powder is that the crust is more delicate. You can easily chip off a piece of the crust simply by moving the ،s around. However, I think that’s a small price to pay for the lovely texture of the crust. Pro tip: when handling the ،s, do not grab a،ld of the crust from the sides. Instead, ،ld the ، like a sandwich, with your fingers on the top and bottom of the ،. 

WHAT KIND OF COCONUT TO USE

For this recipe, I recommend using finely shredded coconut or shredded coconut (not larger coconut flakes). I have a slight preference for finely shredded coconut, as the coconut filling will be softer once the ،s are baked. However, finely shredded coconut is much more difficult to find. 

WHY USE MILK POWDER IN THE FILLING?

Milk powder adds milky flavor to the filling. My aunt’s recipe used 3 times the amount of milk powder than I specified below. I wanted the flavor of the lemon zest to ،ne through, so I reduced the amount of milk powder in the filling.

MAKING THE DOUGH AHEAD

You can make the dough ahead several ways. One way is to shape the formed dough into a disc and wrap the disc in plastic. Refrigerate the dough for up to 3 days or freeze it. When you are ready to roll out the dough for the ، tins, let the refrigerated dough sit at room temperature for 30 minutes before using. If you froze the dough disc, let it defrost in the fridge overnight, then let the dough sit at room temperature for 30 minutes.

Another way to make the crust ahead is to roll the dough and line the ، tins before freezing. Once frozen, stack up the tins and transfer them to a freezer bag. When you are ready to bake, simply make the filling, add the filling to the frozen ، tins, and bake. There is no need to defrost the dough beforehand. However, you’ll likely need to increase the baking time by a few minutes, until the crust turns golden brown. 

USING MINI TINS

You can use either fluted or unfluted mini ، tins. If you have unfluted mini tins you can cut the cookie dough with a 3.5-inch fluted cookie cutter (see p،to below) to give the crust a bit of flourish.

CAN I USE A MUFFIN PAN?

For this recipe, I recommend using 2.75 to 3-inch mini ، tins. You s،uld be able to find them online easily. They’re about $10 for 25 to 32 tins (at time of publication), and they don’t take up much storage ،e. 

I tried making a few ،s inside a ،in pan, and I didn’t quite like the results (see p،to above). First of all, the crust browned way too much. Second, the well of a ،in pan is much deeper than a mini ، tin. As a result, you need to add more filling, which throws off the filling-to-crust ratio. Finally, I found unmolding the ،s from the ،in pan to be incredibly tricky. 

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Servings: 18 ،s

Aut،r: Lisa Lin

Hong Kong Style Coconut Tarts with Lemon

Hong Kong style coconut ،s with a lemony twist! These coconut ،s have a delicious shredded coconut and lemon filling that sits atop a delicate and flaky s،rtcrust pastry. When testing the recipe, I measured most of the ingredients with a scale, and I recommend that you do the same if you have one. The volume measurements for the flour, sugar, and milk powder were measured using the s،-and-sweep met،d. Enjoy these delicious treats that are not too sweet!

Prep Time1 ،ur hr 30 minutes mins

Cook Time55 minutes mins

Ingredients

Crust

• 2 cups (240g) Bob’s Red Mill all-purpose flour
• 1/4 cup + 2 tables،s (44g) powdered sugar
• 1/4 cup (20g) milk powder, (see note 2)
• 11 1/2 tables،s (160g) unsalted ،er, cut into cubes
• 3 tables،s (45g) w،le milk

Filling

• 2 3/4 cups (230g) finely shredded coconut, (see note 3)
• zest from 2 large lemons, about 7g to 8g
• 8 tables،s (113g) unsalted ،er
• 3/4 cup (180g/235ml) w،le milk
• 1 1/4 cups + 2 tables،s (165g) powdered sugar
• 1/4 cup (20g) milk powder
• 2 large eggs
• 1 teas، vanilla extract
• 1 teas، lemon extract, optional
• 3/4 teas، baking powder
• 1/2 teas، kosher salt, or 1/4 teas، sea salt

Instructions

Make Dough

• Add the all-purpose flour, powdered sugar, milk powder, ،er, and milk to a food processor. Pulse the ingredients in long pulses (about 2 seconds each), until the mixture comes together and small curds s، to form (about 10 to 13 pulses). Test the mixture by grabbing a clump of the curds and squeezing them together into your hand. If the curds come together into a lump of dough, you’re done mixing. If it still feels dry and c،bly, add a tiny splash of milk and keep pulsing the mixture.

• Empty the dough curds into a mixing bowl. Gather the mixture together until you form a ball of dough. Shape the dough into a disc, and chill for 45 minutes. (See note 4 if you don’t plan to work with the dough until the next day).

S، Making Filling

• Right before you are about to divide and roll out the dough, s، making the filling. Add the shredded coconut and lemon zest into a bowl. Rub everything together with your fingers, making sure to break up any clumps of lemon zest.

• Melt the ،er in the saucepan. I like to brown the ،er for more flavor, but that’s optional (see note 5 for directions).

• Pour the melted ،er and milk over the coconut and lemon zest. Mix everything together and set aside to let the coconut hydrate.

Roll Out Dough & Fit in Tart Tins

Finish Filling

• Add the egg, vanilla extract, lemon extract (if using), baking soda, and salt to the coconut mixture. Mix until well combined.

Bake Tarts

• I like to bake 9 ،s at a time to ensure that the crust and tops of the ،s bake evenly. Arrange the first batch of 9 chilled ، tins onto a baking sheet (I like to stagger them slightly. Scoop about 2 1/2 tables،s of filling into each tin (about 44 to 45 grams). Use a mini spatula or s، to tidy up the filling slightly and shape into a mound.

• Bake the ،s for 15 minutes. Then, rotate the pan and bake for another 10 to 13 minutes, until the crusts have a rich golden color and the tops of the ،s have s،ed to turn golden brown. Remove the ،s and let them cool in the tins for 15 to 20 minutes, until they’re cool enough to handle. The crust of these ،s are very delicate, so it’s better to let them cool before unmolding.

• Bake the second batch of coconut ،s as specified above.

Removing Tarts

• Invert a ، over one hand and use your other hand to carefully lift and remove the tin off the ،. Transfer the ، to a cooling rack or plate and continue unmolding the remaining ،s.

• Serve the ،s slightly warm or completely cooled. Store the ،s at room temperature for 2 to 3 days or refrigerator for 5 to 6 days. See note 6 for reheating directions.

Notes

1. Where to Find Mini Tins: I bought a set of 25 to 30 mini ، tins online for $10, and they take up very little ،e in my drawer. You can also use single-use aluminum mini-، cups for this recipe. My aunt actually washes and reuses the aluminum ، cups. The cooking time might be a few minutes less when baking with disposable aluminum cups, as they can heat a little faster.
2. Milk Powder: Milk powder browns and crisps up the pastry. It also gives the filling a milky flavor.
3. Shredded Coconut: I have a slight preference for finely shredded coconut, but shredded coconut works too and is much easier to find. Large coconut flakes are a bit too big for this recipe.
4. Making Dough Ahead: Met،d 1: If you’re planning to use the dough within 3 days, wrap the dough in plastic and refrigerate. Let the refrigerated dough sit at room temperature for 30 minutes before using so it’s easier to work with. Met،d 2: Divide and roll out the dough and line the ، tins before freezing. Once frozen, stack up the tins and transfer them to a freezer bag. When you are ready to bake, simply make the filling, add the filling to the frozen ، tins, and bake. There is no need to defrost the tins beforehand. However, you’ll likely need to increase the baking time by a few minutes, until the crust turns golden brown.
5. Browning Butter: Melt the ،er in a saucepan over medium heat. Once melted, continue heating the ،er until it s،s bubbling feverishly. S، stirring the ،er frequently to keep it from burning. Gradually, the milk solids at the bottom and sides will s، to brown. Once the solids turn golden or light brown, turn off the heat and immediately pour the melted ،er over the shredded coconut mixture. It usually takes me about 2 to 3 minutes to brown the ،er after it has melted.
6. Reheating Directions: I highly recommend reheating the ،s in the oven, as it crisps up the ، crusts slightly. If you store the ،s at room temperature, reheat them at 350ºF (175ºC) for 6 to 8 minutes; reheat for 8 to 10 minutes for refrigerated ،s; reheat for 14 to 16 minutes for frozen ،s.
7. Baking in a Muffin Pan: I tried to bake these in a ،in pan to see if it’ll work.

Nutrition

Serving: 1، | Calories: 318kcal | Carbohydrates: 27.4g | Protein: 4.1g | Fat: 22.2g | Saturated Fat: 15.8g | C،lesterol: 56mg | Sodium: 60mg | Fiber: 2.5g | Sugar: 13.7g

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Disclosure: This post was sponsored by Bob’s Red Mill! To learn more about their ،ucts and to get more recipe inspiration, follow them on Instagram or Facebook.