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Coconut Tarts - Buco Pastelitos

Published December 20, 2007        by Nicole

If you've made coconut cookies, chances are you'll really enjoy coconut tarts.

  • 1 cup flaked coconut
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tsp. cornstarch
  • 1 tbs. butter
  • 1 egg yolk
  • 2 cups sifted flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 cup shortening
  • 1/4 cup ice water
  • 3 tbs. heavy cream

Cook the coconut, sugar, and milk until very thick, stirring frequently. Stir in the cornstarch, butter, and egg yolk; cook over low heat for 5 minutes, stirring constantly. Cool. Preheat oven to 400 degrees.

Sift the flour, salt, and baking powder in a bowl. Cut in the shortening with a pastry blender or 2 knives; add the water, tossing lightly until a ball of dough is formed. Roll out 1/8 inch thick on a lightly floured surface; cut into 3 inch rounds or squares. Place a teaspoon of the coconut mixture on half of the pastry and cover with other half, sealing the edges with a little water or egg white. Arrange on a cookie sheet and brush with the cream. Bake for 15 minutes or until delicately browned.