Kaya & Fresh Coconut Pastry Tarts

Name: Kaya & Fresh Coconut Pastry Tarts
Total time: 25 min
Yield: 4 people
Ingredients: 1 sheet Puff Pastry; 1 cup Hard Fresh Coconut Meat; 4 tbsp Kaya Spread; 1 whole Egg; 1 tbsp Icing Sugar

VegetarianUnder 30 MinsBakingDessert • SnackFusion

Easy

25min

380kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Flaky, buttery puff pastry squares filled with sweet coconut jam and freshly grated hard coconut, baked until golden and crispy.

These absolutely delightful Kaya & Fresh Coconut Pastry Tarts are the perfect way to use up fresh, mature coconut meat. The beauty of this recipe lies in the contrast of textures: the shattering, buttery crispness of the puff pastry, the smooth, rich sweetness of the kaya (coconut jam), and the satisfying, chewy crunch of the freshly grated hard coconut. Mature coconut holds up beautifully to baking, softening just enough while retaining a wonderful bite. By utilizing store-bought puff pastry, you can create a high-end, bakery-quality Asian-fusion dessert right in your own kitchen in under 30 minutes. The fragrant aroma of the coconut and buttery pastry baking together is simply irresistible. Dust them with a little icing sugar before serving, and you have a stunning, effortless treat that pairs perfectly with a cup of hot tea or coffee!

Ingredients

250 g Puff Pastry (1 standard sheet)
100 g Hard Fresh Coconut Meat (about 1 cup freshly grated or shaved)
4 tbsp Kaya Spread
1 whole Egg
1 tbsp Icing Sugar

Instructions

1
Preheat the oven to 200°C (400°F) and line the baking sheet with parchment paper.
2
Using a grater or a vegetable peeler, shred or thinly shave the hard fresh coconut meat.
3
Roll out the thawed puff pastry on a clean surface and cut it into 4 equal squares.
4
Spoon 1 tablespoon of kaya spread into the center of each pastry square, spreading it slightly but leaving a clear border around the edges.
5
Sprinkle a generous handful of the prepared hard fresh coconut meat directly over the kaya spread on each tart.
6
In a small cup, beat the egg well. Lightly brush the exposed edges of the puff pastry with the beaten egg to help it turn golden and shiny.
7
Place the tarts on the prepared baking sheet and bake for 15 to 18 minutes, or until the pastry is puffed and deeply golden.
8
Remove from the oven and let cool slightly. Dust the edges lightly with icing sugar before serving.

Chef's Tips

•If your coconut meat is very thick, par-boiling it in plain water for 5 minutes before grating makes it much easier to work with.
•Try not to let the kaya spread touch the very edge of the pastry, or it might burn onto the baking pan.

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