Golden coconut caramel tart

Featured in Sweet treats that make you happy.

This gorgeous tart blends creamy dulce de leche caramel with the crunch of coconut. It starts with a homemade buttery crust, which cradles a smooth filling that caramelizes brilliantly when baked. Finished with chocolate flowers and a sprinkle of powdered sugar, it’s a classy yet satisfying dessert for anything from tea time to festive gatherings.

Maria from tastyhush
Updated on Sun, 15 Jun 2025 17:51:17 GMT
Golden coconut caramel tart Pin it
Golden coconut caramel tart | tastyhush.com

This coconut and dulce de leche tart brings a fun mix of creamy caramel sweetness and the punchy bite of coconut. Crisp crust, gooey caramel, and soft coconut topping all work together for a special treat that's too good to skip—perfect for when you wanna make something a little fancy.

I first put this together for my mom's birthday—she's wild about coconut. Ever since then, it somehow shows up at every family get-together. Somebody always grabs an extra slice before heading out the door.

Essential Ingredients

For the base
  • All-purpose flour: 250 g — Grab a solid-quality flour to make sure your crust turns out right
  • Egg yolks: 3 — Lends a nice golden look and some richness
  • Vanilla extract: 1 teaspoon — Real vanilla gives the best scent and flavor
  • Granulated sugar: 100 g — Just enough to keep it sweet, but not over-the-top
  • Unsalted butter: 150 g — Let it come to room temp so mixing is easy
For the topping
  • Heavy cream: 60 g — Levels up the topping with extra creaminess
  • Honey: 30 g — Adds a hint of depth and a nice golden top
  • Vanilla extract: 2 tablespoons — Kicks up all the coconut notes
  • Eggs: 3 — Binds the whole thing and keeps the topping fluffy
  • Granulated sugar: 120 g — Brings the sweet back in, balancing the coconut
  • Shredded unsweetened coconut: 300 g — The fresher the coconut, the better everything tastes
  • Dulce de leche: 250 g — Go for the good stuff or make your own to really shine
For the finishing touch
  • White chocolate for drizzling: 50 g — Great for making little fancy decorations
  • Powdered sugar: 2 tablespoons — Dust it on for a snowy look
  • Gold pearls or sprinkles: Gives a sparkly, celebratory finish

Luscious Step-by-Step Directions

Finishing touches:
Once cooled, use a small sieve to sprinkle powdered sugar all over for a wintry look. Add your chocolate flowers and a handful of gold pearls right on top to really make it sparkle.
Chocolate flowers:
Melt your white chocolate either in the microwave in short bursts or in a heatproof bowl over simmering water. Scoop it into a piping bag and doodle little flowers on parchment. Pop a gold pearl in the middle before the chocolate sets, then chill till firm.
Pop it in the oven:
Bake in an oven heated to 170°C for about 40 minutes. The topping should be golden brown and not wobbly when you jiggle the pan a bit. Let it cool down all the way before you go wild with the decorating and slicing.
Coconut topping goes on:
Carefully pour the coconut mixture over the caramel layer and spread it out gently to touch the crust edge. Smooth the top with your spatula.
Build your tart:
Bring out the chilled crust and smooth dulce de leche all over the bottom—try for an even layer to keep things tidy when you cut.
Bring in that coconut:
Fold shredded coconut and cream in with a spatula, using light, slow strokes. This keeps the topping airy—don’t go overboard, or you’ll lose the fluff.
Mix up the filling:
In a large bowl, whip your eggs, sugar, honey, and vanilla till they’re pale and kind of thick. Using a hand mixer speeds this up and works in loads of air—it’ll take close to 5 minutes.
Crust in the tin:
Gently move the rolled dough into your tart pan and press it into the edges. Stab the base with a fork a few times so it won’t bubble up. Tuck the pan in the freezer while you deal with the topping—helps everything keep its shape in the oven.
Base is ready:
Sprinkle some flour on your surface, then roll out the dough till it’s about 3–4 mm thick. Let it soften just a little by kneading lightly, so it rolls easier once out of the fridge.
Mix in the flour:
Add flour bit by bit and keep going until it’s all mixed in—don’t overdo it, or you’ll get a chewy crust. Smoosh the dough together by hand, wrap it up tight and rest in the fridge for half an hour (lets the butter firm up again).
Start the crust:
Pop butter, sugar, and vanilla in your stand mixer and beat until it’s pale and fluffy—getting lots of air in at this point helps you land that crumbly crust. Toss in the egg yolks and beat for around 2 minutes to fully combine.

This dessert holds a special place for me. It brings back memories of my grandma whipping up treats in Argentina during hot summers. When the vanilla hits the filling, it instantly brings me back to those sunny, orange-blossomy childhood days.

Keeping It Fresh

Want the tart to last? Cover it with plastic wrap or use an airtight container and keep it chilled. It’ll stay good for about four days—flavors and texture stick around just fine. Take it out about half an hour before you wanna dig in—letting it hit room temp makes the flavors pop. The base might get a bit softer over time from the filling, but it won’t mess with the taste.

Swap-Out Ideas

No dulce de leche? Thick caramel works, or you can turn sweetened condensed milk into dulce de leche, just simmer the unopened can in water for about three hours. For a gluten-free twist, switch the regular flour for your fave gluten-free blend—don’t forget a pinch of xanthan gum. Not into super sweet? Drop the sugar to 90 g in the topping, and grate in some orange zest to bring out the coconut even more.

Serving Tips

It’s amazing just barely warm, especially with a scoop of vanilla ice cream melting on top. If you like some tang, a little homemade berry sauce cuts the richness. Around the holidays, pour a glass of something sweet like Sauternes or Muscat—they really work with the caramel vibe. For a brunch treat, slice it small and pair with a strong fresh coffee or a classic espresso.

Enjoy an irresistible coconut caramel tart Pin it
Enjoy an irresistible coconut caramel tart | tastyhush.com

Backstory and Vibes

This tart gets its spark from the baking styles in Argentina and Uruguay—where dulce de leche is a real staple. Mixing it with coconut is super popular in beachy spots along Latin America's coast. The story goes dulce de leche’s been around since the 1800s, born when someone left sweetened milk too long overheat and got lucky. I tried the classic during a trip to Buenos Aires and had to whip up my own version. I’m always impressed at how simple flavors can make something so memorable.

Frequently Asked Questions

→ How do you get a perfect buttery crust?

Blend butter and sugar until smooth, then mix in the egg yolks. Add flour but don’t overwork it to keep the dough tender. Chill the dough before rolling and baking.

→ Can I swap out the dulce de leche?

Absolutely! Try using another jam or homemade salted caramel for a different flavor twist.

→ What chocolate works best for decoration?

White melting chocolate or candy melts are great options. You could also play around with dark or milk chocolate to change the look.

→ How long does the tart stay fresh?

Store it in an airtight container in the fridge for up to three days. Let it come to room temperature before eating for the best texture and flavor.

→ Can I use a different pan?

A medium-sized tart pan (around 23-25 cm) works great, but you could switch to smaller molds for individual servings, too.

Coconut caramel tart

A tart that’s soft, crispy, and loaded with coconut and caramel goodness. Perfect for sharing!

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings (1 tart)

Dietary: ~

Ingredients

→ Dough

01 250 g all-purpose flour
02 150 g unsalted butter
03 3 egg yolks
04 100 g granulated sugar
05 1 tsp vanilla extract

→ Filling

06 60 g whipping cream
07 300 g unsweetened shredded coconut
08 250 g dulce de leche
09 3 eggs
10 120 g granulated sugar
11 30 g honey (about 2 tbsp)
12 2 tbsp vanilla extract

→ Topping

13 50 g white chocolate candy melts or couverture
14 2 tbsp powdered sugar
15 Gold or yellow edible pearls or sprinkles

Instructions

Step 01

Use a stand mixer with the paddle attachment to beat softened butter, sugar, and vanilla until the mixture turns creamy and fluffy. Blend in the egg yolks until fully combined.

Step 02

Slowly add the flour and keep mixing until it all comes together. Use your hands to shape it into a ball, cover it in plastic wrap, and chill for at least 30 minutes.

Step 03

After chilling, take the dough out and knead it gently to soften. Roll it out with a rolling pin and carefully press it into a tart pan. Poke holes in the bottom with a fork, then place it in the freezer while you prepare the filling.

Step 04

In a mixing bowl, whisk eggs, sugar, honey, and vanilla until the mixture becomes pale and slightly thick, almost ribbon-like. You can use an electric hand whisk or a stand mixer with a whisk attachment.

Step 05

Gently mix in the shredded coconut and whipping cream using a spatula, being careful not to overmix.

Step 06

Spread the dulce de leche evenly across the frozen tart crust. Pour the coconut filling over the dulce de leche. Put the tart in a preheated oven at 170°C (340°F) and bake for about 40 minutes, or until the top is golden brown and set. Let the tart cool down completely before decorating.

Step 07

Melt the white chocolate and pour it into a small piping bag or paper cone. Create little flowers on parchment or silicone sheets, placing a pearl in the middle before the chocolate hardens. Let these set while you dust the tart with powdered sugar. Arrange the chocolate flowers on top and serve.

Notes

  1. If the dough feels too stiff after refrigeration, let it sit out for a few minutes to soften before rolling.
  2. Spread the dulce de leche evenly to make sure the filling layers properly without spilling.

Tools You'll Need

  • Stand mixer with paddle and whisk attachments
  • Tart pan
  • Rolling pin
  • Spatula
  • Piping bag or parchment paper cone

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes eggs
  • May contain traces of gluten
  • Contains dairy products

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 50 g
  • Protein: 6 g