Preparation time: 20 mins  |  Oven time: 15 to 20 minutes  |  Serves: 6 - 8 people

INGREDIENTS:

  • 1 puff pastry base
  • 150 ml of water
  • 350 g of sugar
  • 100 g of butter
  • 400 g of grated coconut
  • 4 egg yolks
  • 2 eggs

PREPARATION:

First, preheat the oven to 200ºC.

Line a tart pan with the puff pastry, remove the excess and straighten the edges with your fingers. Prick the bottom with a fork and refrigerate while you prepare the filling.

In a saucepan, combine the water, sugar and butter. Bring to a boil, stirring occasionally until the butter melts and starts to boil. Remove from the heat.

In a bowl, place the grated coconut and add the syrup little by little, stirring constantly to hydrate the coconut well. Now add the beaten egg yolks and eggs and incorporate everything very well.

Transfer to a pastry bag with a wide nozzle and make dollops on the dough, filling the entire bottom of the tart pan.

Bake in the oven at 200ºC for 15 to 20 minutes or until the coconuts are golden and dry.

Remove from the oven, let it cool a little, unmold and serve warm or cold!