Coconut tart 揶撻

Coconut tart 揶撻

Coconut tart 揶撻

Coconut tarts can be found at bakeries and also Dim Sum restaurants, they are often referred to as sweet Dim Sum.

With this video I hope to give you a guide to make these delicious little tarts at home. Please scroll down for a list of ingredients.

Please feel free to comment if you have questions, requests or just want to give me feedback!


皮材料: 10 個

1. 70 grams = 2.5 oz, 軟牛油, 微波爐
2. 25 grams = 0.9 oz, 糖粉
3. 1 荼匙花奶
4. 1 只大雞蛋打散, 取出 3 湯匙
5. 120 grams = 4.25 oz, 先濾麵粉


1. 60 ml = 2 fl oz, 奶
2. 75 grams = 2. 65 oz, 糖粉
3. 少許鹽
4. 30 grams =1 oz, 牛油
5. 80 grams =2. 8 oz, 椰碎
6. 2 只大雞蛋打散和餘下打散蛋液
7. 3 湯匙鮮忌廉
8. 2 茶匙雲尼拿布甸粉
9. 2/3 茶匙雲尼拿香液
10. 1/2 茶匙發粉

pastry ingredients : 10 tarts

1. 70 grms = 2, 5 oz, butter, softed melted by microwave
2. 25 grams = 0.9 oz, icing sugar
3. 1 tsp evaporated milk
4. 1 large egg, beated took out 3 tbsp
5. 120 grams = 4. 25 oz, sieved all purpose flour

Filling ingredients :

1. 60 ml = 2 fl oz, milk
2. 75 grams = 2. 65 oz, icing sugar
3. a pinch of salt
4. 30 grams =1 oz, butter
5. 80 grams = 2. 8 oz, coconut shreds
6. 2 large eggs, beated and the rest of beated egg
7. 3 tbsp whipping cream
8. 2 tsp vanilla pudding powder
9. 2/3 tsp vanilla extract
10. 1/2 tsp baking powder

35 Responses to Coconut tart 揶撻

  1. Tina says:

    Hi Maria,^^

    my name is tina, and i can across your youtube video when i searched for dessert making. my parents are from hong kong, so it is great to watch and listen to someone cook in cantonese:) hehe~

    i am very inspired to make this tart, but i just have some questions regarding your recipe,
    for the butter, do i use ‘SALTED BUTTER’ or ‘UNSALTED BUTTER’ ?
    as i always get confused which one to use.

    thank you for posting these lovely videos and continue posting more videos!!!
    they are easy to follow!!^^

    Tina :)

  2. Yvonne says:

    Is this tart shell recipe the same for egg tart?

  3. Kim Nguyen says:

    I love your video .Please give instruction how hot the oven temperature coconut tart. Thanh you

  4. Chantel says:

    I had these yesterday and fell in love and vowed that I must learn to make them. I cannot speak or read Cantonese so thank you for the video and English. I was unable to find the baking temperature in the video . Could you please share the right oven temperature with me?

    • Maria says:

      Hi Chantel, preheat oven 10 mins, 190° C ~ 375° F
      bake on 4th stage for 15 mins, after 15 mins, turn off the heat, let the coconut tarts stay in oven for 15 mins, after 15 mins, open oven’s door a little, allow the coconut tarts to cool down, afterwards take them out and put on wire rack, leave to chill :)

      Best regards

  5. clara says:

    They look great! How to reheat the leftover if I put them in the fridge? Should I put them in the microwave or oven? How about the temperature and duration?
    Thank you!

    • Maria says:

      Hi clara, you are welcome. I put the leftover in a tupperbox. Duration: Maybe 2 days in fridge. All videos come with english captions. Please click the CC Button to activate english subtitles.
      preheat oven 10 mins, 190° C ~ 375° F
      pour in the filling 5 mins before baking the tarts
      bake on 4th stage for 15 mins
      Thank you ^^

  6. clara says:

    Thank you Maria for your quick reply! But I mean after baking all the tarts, there may be 2-3 tarts left since we can’t eat all that. If I put them in the fridge, what’s the best way to reheat them. Sorry for question again.

    BTW, Kung Hei Fat Choy! Wish you have a great Year of the Snake!

    • Maria says:

      Hi clara, if you can not eat in 2 days then put in freezer, before serving, put in microwave to warm it up.Thank you. Same to you and your family too <3

  7. Queenie says:

    Hi Maria,
    I just made the coconut tarts today, they turned out very good. The sweetness is perfect! Your step by step video is very helpful and simple. Thanks a lot! BTW, where can I find your ingredients for the mini egg tarts? It’s not on your website.

  8. Gayle says:

    Dear Maria,

    You are such a blessing putting together all of these recipes for us. There are so many I have wanted to make for years but didn’t know how. Thank you so much for taking the time to help everyone to cook some wonderful authentic Asian food and for going the extra mile of putting subtitles. You are obviously a fantastic cook. This must have taken you such a long time to do. I can’t wait to make so many of them! Thanks again.

    • Maria says:

      Hi Gayle, you are welcome. Thank you for liking my recipes and will trying them. Please tell me how the recipes worked out. Thank you ^^

  9. Mandy says:

    Hi maria,
    I am looking through the list of ingredients. I don’t think I ever heard of vanilla pudding mix. I live in Ireland, I don’t think any supermarket sell it here. Could I substitute from something else?
    Thank you in advance.

  10. sherwyn says:

    May I ask if I can use fresh coconut shreds bought from the market for this or alternatively use balance coconut shreds after squeezing out the coconut milk from it? Appreciate your advice. Thanks!

  11. Jack says:

    Hello Maria!
    The pudding powder is jelly pudding powder or powder for making custart?

  12. Angel CF says:

    Hi. It s my first time visiting your website. I really love your recipe, but if I don t have whipping cream and vainilla pudding cream, can I replace or not use them?
    Greetings from Panama.

    • Maria says:

      Hi Angel,

      Thank you for loving my recipe. Without whipping cream and vanilla pudding cream. The taste is not so good. Thank you. Have a lovely day :)

  13. Vicky Gyalyshen says:

    Dear Maria,

    I came across & found your video on YouTube. I moved to US from Hong Kong while I were a teenage. I love the egg tart, rice roll and Dim Sum. Your videos are awesome, easy to follow with lot of tips and technique. I really appreciate you go extra miles putting ingredients & subtitles in English, that help a lot.

    Thank you so much for sharing. Your hard work has benefit many of us. Hope you have a super and wonderful Chinese New Year!!!


    • Maria says:

      Dear Vicky,

      You are welcome. Thank you for watching my videos and your kind comments. Thank you for your wonderful Chinese New Year wishing. I wish you and your family the same too. All the best !!


  14. ann says:

    Can you post egg tart recipe too?

  15. Rachael says:

    Hi Maria,

    My Aussie boyfriend lovessssss coconut tart. Just wonder if you think it’s possible to make a super big tart like a birthday cake for his birthday? :)


    • Maria says:

      Hi Rachael,
      Sorry I haven’t try it before I don’t know but you can try it and let us know please. Thank you and have a good day :)

      • Rachael says:

        Hi Maria,

        Guess I can call it a success! It tasted pretty close to the usual size, I used a 7 inch mould to bake a big one. Wish I could put up a picture here :)

        Thank you for all you lovely recipes and videos! xx

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