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Hong Kong Coconut Tarts

Hong Kong Coconut Tarts

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I have been searching for this Hong Kong Coconut Tarts recipe forever. I love anything with coconut. So you can imagine my delight when I found the perfect recipe.

Hong Kong Coconut Tarts

Hong Kong Coconut Tarts in a wooden box and one on a wooden board

There is a quaint little bakery near our home and I always bought a coconut tart from them. It is the most delicious coconut tart but I just couldn’t figure what the exact name for the tart was.

The ladies at the bakery were not the friendliest so I didn’t dare ask what was in it. Normally I am not afraid to ask for a recipe or at least what goes in it, they can say no or just give it to me. Often it is the latter.

Today I was browsing through the web in the hope of finding a great coconut tart recipe and to my amazement I stumbled across this one. I finally discovered it’s called Hong Kong Coconut Tart. Just by reading the ingredients I knew this was the tart I was hunting for.

I was so excited that I dropped everything I was doing and tried this recipe from Elmundo Eats.   Under any other circumstances I would have tried to create my own recipe or at least adjust it to my taste. However, I had no patience for that. I have since changed the recipe a little as I felt the dough was quite enough for the amount of filling.

This tart was melt in your mouth deliciousness. This tart is one of my absolute favourites. I am so excited I found this tart recipe, it’s definitely a keeper.

The pastry for this Hong Kong Coconut Tarts is light and buttery and it’s filled with a sticky coconut filling. They are commonly found in Chinese bakeries.

Apparently the custard powder was substituted with flour for this recipe but I sometimes add the custard powder. I replaced the milk with cream as I ran out of milk.

In all my excitement I didn’t even check if I had milk but I think the cream worked well. You can make 6 large tarts or you can make 12 mini tarts with this recipe. I prefer the larger ones so I can have one all for myself.

How to make Hong Kong Coconut Tart

This tart is not that difficult to make. Although making the tart shells can be a little finicky as the dough is really soft. I added some cornflour to the dough just to give it that melt-in-your-mouth texture.

You don’t have to use the cornflour in the recipe if you want a firmer tart shell. The shells don’t need to be baked before adding the filling, like some tarts.

Whilst the dough chills in the refrigerator you can make the filling. You then roll out the dough, place in the tart tins, fill and bake. 

The filling may look like it’s very little when filled in the tart shells but don’t stress about that because it does rise. Once it rises it fills the tart shells perfectly.

If you are a coconut lover you are guaranteed to love these little morsels of heaven.

More Recipes to try:

Easy Milk Tart Recipe

Best Lemon Meringue Tart with Mascarpone

Hong Kong Coconut Tarts

These tarts are little morsels of heaven with a melt-in-your-mouth texture
Course Dessert
Cuisine Chinese
Keyword coconut tart, easy coconut tart, hong kong coconut tart
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6


The Pastry

  • 100 gram butter softened
  • 2&1/2 tbsp granulated sugar
  • 1 egg yolk room temperature
  • 1 tspn vanilla extract
  • 200 ml cake wheat flour/all purpose flour


  • 1&1/4 cup/100g dessicated coconut
  • 1 tbsp all purpose flour
  • 1/2 tspn baking powder
  • 1/3 cup/65g granulated sugar
  • 1/4 cup/60ml milk or fresh cream room temperature
  • 1 tspn vanilla extract
  • 2 tbsp/30g butter melted
  • 1 egg room temperature
  • pinch of salt


The Pastry

  • Mix butter and sugar in a medium bowl. Ad egg yolk and vanilla extract and mix
  • Add flour and cornflour and mix until it forms a soft dough. Dough should be soft and pliable, add more flour if required. Wrap in clingfilm and chill for 30 minutes
  • Roll out the dough and cut into 6 rounds and place into tart tins, 11cm in diameter, with a removable base
  • Place on a baking tray and chill whilst preparing the filling

The Filling

  • Add desiccated coconut, flour and baking powder to a bowl
  • In another bowl add the other ingredients. Mix with a whisk. Add the dry ingredients and combine
  • Divide the filling between the 6 tart tins and spread with a back of a spoon
  • Bake at 160 degrees celcius for 20-30 minutes
  • Allow to cool for 10 minutes before removing from moulds


  1. If you want a firmer tart shell you can leave out the cornflour
  2. You can also use milk instead of the fresh cream for the filling
  3. Due to the cornflour the tart shell becomes really crumbly and delicate so you have to handle with care when removing from the tin
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