The coconut and puff rice tart is a flavorful dessert, ideal for coconut and chocolate lovers. I was inspired by a recipe seen on the Instagram profile Fiordipistacchio, and then created it using my coconut tartlets recipe. I first made a pastry base, filled it with a delicious coconut cream, and then baked it. Once out of the oven and cooled, I topped it with milk chocolate puffed rice. This tart is a mix of textures and flavors that will captivate you at the first bite!
If you’re looking for more tart recipes, check out the Tart – Recipe Collection
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
Ingredients
- 7 tbsp sunflower oil
- 0.5 cup powdered sugar
- 2 eggs
- 2.08 cups all-purpose flour
- 2.8 tbsp sunflower oil
- 2 eggs
- 0.5 cup powdered sugar
- 1.5 cup shredded coconut
- 0.4 cup all-purpose flour
- 0.42 cup coconut milk (or regular milk)
- 2 tsp baking powder
- 1.06 cup puffed rice
- 2.8 oz milk chocolate
Tools
- Mold
Steps
To make the coconut and puff rice tart, start by preparing the pastry. In a bowl, beat the powdered sugar with the sunflower oil. Add the egg, continuing to mix, and gradually incorporate the flour.
Knead all the ingredients well until you get a soft and homogeneous dough. Form a ball, cover it with cling film, and let it rest for 30 minutes.
Meanwhile, prepare the cream. In a bowl, pour the oil and the egg, beat with a whisk, and gradually add all the other ingredients until you get a homogeneous mixture.
Spread the dough evenly inside the mold, prick the base with a fork, and pour the coconut cream.
Bake the tart in a preheated oven (fan-assisted) at 356°F for 15/20 minutes, until golden. Once ready, place it on a rack to cool.
Melt the chocolate in a bain-marie and mix it with the puffed rice. Then pour the puffed rice over the surface of the tart.
Let the tart rest for an hour before serving. Enjoy!
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