Easy Coconut and Plum Tart Recipe | Delicious & Creamy Dessert

Prepare a delicious and creamy Coconut and Plum Tart in just a few minutes. You know those days when you crave something sweet, but the laziness to make something super elaborate kicks in? Then this recipe is for you! A perfect combination that hugs your palate, the coconut brings that unmistakable sweetness and aroma, while the plums add a delightful sweet and sour touch and a wonderful texture. It’s the kind of tart that makes everyone ask for more, and the best part: it’s easy to make, no fuss, ideal for that special afternoon coffee or to impress without stress. Let’s get our hands dirty and create this marvel together!

Contents

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

For the Crust:

• 2 cups (tea) of crushed graham crackers (approximately 200g)
• 100g unsalted butter, melted
• 2 tablespoons sugar

For the Filling:

• 1 can condensed milk (395g)
• 1 bottle coconut milk (200ml)
• 1 small carton heavy cream (200g)
• 1 tablespoon cornstarch (cornflour)
• 100g unsweetened shredded dried coconut (or fresh, if preferred)

For the Topping:

• 1 cup (tea) pitted dried plums, chopped (approximately 150g)
• 1/2 cup water
• 2 tablespoons sugar

Instructions

1. Prepare the Crust: In a bowl, mix the crushed graham crackers, melted butter, and two tablespoons of sugar. Stir well with a fork until you get a moist crumb mixture. This mixture is the secret to a crunchy and delicious base.
2. Transfer this crumb mixture to a removable-bottom tart pan (approximately 22cm in diameter). Press down firmly with your fingers or the bottom of a glass to form a compact and even base. Place the pan in the refrigerator while you prepare the filling.
3. Prepare the Filling: In a saucepan, off the heat, dissolve the cornstarch in a little of the coconut milk. This prevents lumps.
4. Add the remaining coconut milk, condensed milk, and heavy cream to the saucepan. Mix all ingredients well.
5. Place the saucepan over medium heat, stirring constantly. As soon as it starts to thicken, add the shredded coconut. Continue cooking and stirring for another 3 to 5 minutes, until you get a smooth and thick cream that slightly pulls away from the bottom of the pan. It should be very creamy; we don’t want a hard brigadeiro consistency, but rather a velvety cream.
6. Remove the coconut cream from the heat and carefully pour it over the graham cracker base in the refrigerator. Spread evenly with a spatula.
7. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm. Patience here is key for a good result!
8. Prepare the Plum Topping: While the tart chills, place the chopped plums in a small saucepan with the water and sugar.
9. Cook over medium heat, stirring occasionally, until the plums are soft and the syrup has slightly thickened. About 5 to 7 minutes should be enough. If you want a thinner syrup, add a little more water. If you prefer it thicker, cook longer. Let it cool completely.
10. Finish the Tart: Remove the tart from the refrigerator. Carefully unmold it onto a serving plate.
11. Spread the cooled plum topping over the firm coconut cream. You can spread it evenly or create a more artistic effect, leaving some plum pieces more visible.
12. Return the tart to the refrigerator for another 30 minutes before serving, allowing the flavors to meld. Serve chilled and enjoy this delight!

Tips and Variations

• Cracker Base: If you don’t have graham crackers, you can use Maria cookies, chocolate sandwich cookies (without the filling), or any other crumbly cookie of your choice. Adjust the amount of butter if the cookie is moister or drier.
• Coconut: Using fresh shredded coconut will give an even more intense flavor and a “meatier” texture. In this case, you might need a little more cornstarch in the filling to ensure firmness.
• Plums: For an extra flavor boost in the plum topping, add a pinch of ground cinnamon or lemon zest.
• Shape: If you don’t have a removable-bottom pan, you can make this tart in individual ramekins or a baking dish. Chilling time may vary slightly.
• Chocolate: For the chocolate lovers, how about adding 1 tablespoon of 50% cocoa powder to the coconut filling? It’s an incredible combination!
• Fresh Fruit: Instead of the plum topping, you can use other fruits like strawberries, blueberries, or chopped mango for decoration.

CHEF’s Tips

Ah, my dears, this Coconut and Plum Tart is pure poetry in dessert form! We know that cooking can seem like a laboratory for some, but for me, it’s my stage, the place where magic happens with simple ingredients. And with this tart, the magic is accessible to everyone, believe me! The secret here isn’t in complicated techniques, but in a few touches of care and attention to detail that I want to share with you, as if we were in my kitchen, having a coffee.

Let’s start with the crust. The key to a crunchy base that doesn’t crumble is the correct ratio of crushed cookies to butter. The idea is for it to resemble wet sand. When you squeeze it in your hand, it should hold together but not be soggy. If you use too little butter, the crust will be dry and crumbly, falling apart when you cut it. If you use too much, it can become heavy and greasy. Melted butter is the perfect binder, and the sugar adds that extra touch of flavor and helps lightly caramelize the base. Pressing the crust firmly into the pan is crucial. Use the bottom of a clean, dry glass; it distributes the pressure evenly, leaving the base flat and compact. And that chilling time before adding the filling? It’s gold! It firms up the crust, preventing it from becoming “mushy” after the warm filling is added. It’s like giving it a rest before the next step.

For the filling, the golden tip to avoid cornstarch lumps is to dissolve it first in a little cold liquid, like the coconut milk itself. This step is fundamental because cornstarch doesn’t dissolve well in hot liquids and can form those unwanted little balls. When cooking, patience is your greatest ally. Stir constantly, scraping the bottom of the pan well. We want a smooth, velvety cream that has the consistency of thick porridge but still drips a little from the spoon. It will firm up more in the refrigerator, so don’t worry if it seems a bit looser than you expected on the stove. Adding the shredded coconut at the end of cooking preserves more of its flavor and texture. If using fresh coconut, the flavor will be more intense, and it might release a bit more water, so you might need an extra teaspoon of cornstarch to ensure structure.

And the plum topping? Simple and charming! The secret here is the consistency. We want the plums to be soft and cooked, but the syrup shouldn’t become too hard like jam. It should have a glossy, slightly thickened appearance, enough to cover the tart without completely running off. If you like a more “exotic” touch, try adding a pinch of ground cloves or a piece of star anise while the topping cooks. Remove them before serving, of course! And remember: the topping must be completely cool before being added to the tart. If it’s hot, it can melt the coconut cream and compromise the final texture. The refrigerator is your best friend in this process. It gives the flavors time to meld and the tart to reach the perfect consistency.

One thing I love about this tart is its versatility. If you want something a little different, how about using chocolate cookies for the base? It creates a delicious contrast in color and flavor! Or, perhaps, add a touch of Sicilian lemon zest to the coconut cream? It brings a freshness that pairs wonderfully with coconut. And for an even more special presentation, decorate with toasted coconut flakes on top, or a few fresh mint leaves. It’s a visual touch that makes all the difference. This tart is an invitation to experiment, to create your own version. The most important thing is to make it with joy, with love, because that’s what transforms a good recipe into a cherished memory. And I guarantee, this Coconut and Plum Tart will create many delicious memories! Enjoy!