The coconut shortcrust pastry is a delicious twist on the classic shortcrust pastry, perfect for those who love desserts with an exotic touch.
It is an easy-to-make base, fragrant and flavorful, ideal for coconut tarts, cookies, or tartlets.
It’s an excellent dough for homemade sweets.
The grated coconut gives a distinctive flavor and a slightly more rustic texture, which pairs wonderfully with jams, chocolate, or light creams.
This simple coconut shortcrust pastry recipe is prepared in just a few minutes, with basic ingredients like flour, eggs, butter, sugar, and dried coconut. The process is similar to traditional shortcrust: just quickly mix everything until you get a compact dough, let it rest in the fridge, then roll it out as desired to create your favorite dessert.
One of the reasons I love this recipe is its versatility: the coconut shortcrust pastry adapts to many preparations. It’s perfect for breakfast dip cookies, but also for a tart with cream and fresh fruit to serve at the end of a meal. Its delicate aroma makes it irresistible already in the oven, as it bakes and fills the kitchen with fragrance.
It’s a base suitable for those who want to experiment with something new without making life too complicated. 😊
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 cups shredded coconut
- 7 tbsps butter
- 2/5 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon baking powder
Tools
- plastic bowls
- vanilla extract
Steps
To prepare the coconut shortcrust pastry, start by combining the eggs, flour, and coconut flour in a bowl.
Mix the ingredients roughly and add the sugar, baking powder, vanilla extract, and butter.
Quickly knead until you get a soft, homogeneous dough.
Cover with a sheet of plastic wrap and keep in the fridge for at least 30 minutes, then you can use it for coconut desserts, coconut tarts, or other recipes. 😊
