Name: Indonesian Coconut Custard Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 200 g Marie biscuits, finely crushed; 100 g unsalted butter, melted; 1 tbsp granulated sugar; 250 g young coconut meat, shredded (about 1 1/2 cups); 400 ml full-fat coconut milk; 4 large eggs, lightly beaten; 120 g granulated sugar; 80 ml sweetened condensed milk; 1 tsp pure vanilla extract; 1/4 tsp fine sea salt; 60 g raisins or sultanas; 1 tsp lemon zest; 1 tbsp powdered sugar, for dusting; Extra young coconut strips, for garnish (optional)

Be the first to rate

(No Ratings Yet)

A beloved Manado classic from North Sulawesi, this Dutch-influenced Indonesian tart pairs a buttery biscuit crust with a silky coconut custard studded with young coconut meat and raisins. It bakes into a golden, lightly puffed dessert that is served chilled and beloved at family gatherings.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings8

Yield8 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
22 gFat
14 gSaturated Fat
40 gCarbs
2 gFiber
26 gSugar
6 gProtein
210 mgSodium
260 mgPotassium
65 mgCalcium
1.6 mgIron
2 mgVitamin C
110 mcgVitamin A

Ingredients

For the biscuit crust

200 g Marie biscuits, finely crushed
100 g unsalted butter, melted
1 tbsp granulated sugar

For the coconut custard filling

250 g young coconut meat, shredded (about 1 1/2 cups)
400 ml full-fat coconut milk
4 large eggs, lightly beaten
120 g granulated sugar
80 ml sweetened condensed milk
1 tsp pure vanilla extract
1/4 tsp fine sea salt
60 g raisins or sultanas
1 tsp lemon zest

For finishing

1 tbsp powdered sugar, for dusting
Extra young coconut strips, for garnish (optional)

Directions

Preheat the oven to 170°C (340°F) and lightly grease a 22 cm (9-inch) tart pan with a removable bottom.
In a bowl, stir the crushed Marie biscuits with melted butter and sugar until evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of the tart pan. Chill in the refrigerator while you prepare the filling.
In a large saucepan over medium heat, combine the coconut milk, sugar, and salt. Warm gently, stirring, until the sugar dissolves; do not let it boil. Remove from heat and let it cool for 5 minutes.
Whisk the beaten eggs, condensed milk, and vanilla into the cooled coconut milk mixture until smooth and well combined.
Stir in the shredded young coconut meat, raisins, and lemon zest so everything is evenly distributed.
Pour the custard mixture into the chilled biscuit crust and gently tap the pan on the counter to release any air bubbles.
Bake on the middle rack for 40 to 45 minutes, until the custard is just set around the edges but still slightly jiggly in the center and the top is lightly golden brown.
Cool the tart completely in the pan on a wire rack, then refrigerate for at least 3 hours (preferably overnight) to allow the custard to firm up fully.
Release the tart from the pan, dust with powdered sugar, garnish with extra young coconut strips if desired, slice, and serve chilled.

Cook’s Notes

Fresh young coconut meat (klapper muda) gives the most authentic flavor and tender bite; canned young coconut in water works as a substitute if drained well.
Do not overbake: the center should remain slightly wobbly when you remove the tart, as it will continue to set while cooling and chilling.
For a richer custard, swap 50 ml of the coconut milk for the same amount of heavy cream.
Always chill thoroughly before slicing to get clean, neat wedges without the custard cracking.
A light sprinkle of toasted desiccated coconut on top adds a nutty aroma that complements the custard beautifully.