Golden Coconut & Condensed Milk Tartlets
These bite-sized coconut tartlets are a tropical delight — chewy on the outside, melt-in-your-mouth on the inside, and golden all over. Inspired by a beloved Brazilian classic, they come together in minutes with just a handful of pantry staples. Perfect for parties, afternoon tea, or satisfying a sweet craving without the fuss.
🛒 Ingredients
15 servings
- 1 cup (90 g) shredded coconut
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 tablespoon finely grated Parmesan cheese
- 2 egg yolks
- ½ teaspoon pure vanilla extract
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Directions
- 1
Preheat your oven to 350 °F (180 °C) and arrange paper molds or a greased mini-muffin tin on a baking sheet.
- 2
In a mixing bowl, stir together the shredded coconut, condensed milk, Parmesan, and vanilla extract until evenly combined.
- 3
Add the egg yolks one at a time, folding them in gently — do not whisk, as you want a dense, fudgy texture.
- 4
Spoon the mixture into the molds, filling each about two-thirds full to allow slight puffing during baking.
- 5
Bake for 20–25 minutes until the tops are deep golden brown and the edges start to pull away from the molds.
- 6
Let cool completely on a wire rack before serving — they firm up as they cool and taste best at room temperature.
💡 Chef's Tip
For extra color on top, switch to broil for the final 2 minutes — but keep a close eye to prevent burning. These store well in an airtight container for up to 3 days.
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