Dessert

Thai Pandan Coconut Tarts Recipe

Name: Thai Pandan Coconut Tarts Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Thai
Ingredients: 150g all-purpose flour; 50g powdered sugar; 100g unsalted butter, cold; 1 egg yolk; 2-3 tablespoons cold water; Pinch of salt; 3 large eggs; 100g granulated sugar; 100ml coconut milk; 2 tablespoons pandan extract; 50g toasted coconut flakes

ByThomas Greene February 21, 2026February 21, 2026

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Introduction

Discover the delicate flavors of Thailand with these Thai Pandan Coconut Tarts. The combination of fragrant pandan and creamy coconut custard nestled in a buttery tart shell creates a delightful treat perfect for any occasion.

Four small tarts are placed on a round wooden tray. Each tart has a golden-brown crust with scalloped edges, filled with a smooth, shiny light green layer. On top of the green filling is a small cluster of toasted shredded coconut and rice grains, adding texture and a slightly browned contrast. The background shows a white marbled texture and large green leaves along with halved coconuts with white flesh and brown shells around the tray, creating a fresh and natural setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g all-purpose flour
50g powdered sugar
100g unsalted butter
1 egg yolk
2-3 tablespoons cold water
3 large eggs
100g granulated sugar
100ml coconut milk
2 tablespoons pandan extract
50g toasted coconut flakes

Instructions

Step 1: Preheat the oven to 180°C (350°F).
Step 2: In a bowl, mix the all-purpose flour, powdered sugar, and a pinch of salt.
Step 3: Add the cold unsalted butter and rub it into the flour mixture until it becomes crumbly.
Step 4: Stir in the egg yolk and cold water, 1 tablespoon at a time, until the dough just comes together.
Step 5: Chill the dough in the refrigerator for 30 minutes to firm up.
Step 6: Roll out the dough on a lightly floured surface and cut into circles that fit your tart pans.
Step 7: Press the dough circles into the tart pans and use a fork to pierce the bottoms gently to prevent bubbling.
Step 8: Bake the tart shells for 15-20 minutes until they are golden brown. Remove and let cool slightly.
Step 9: To make the custard, whisk together the eggs, granulated sugar, pandan extract, and coconut milk until smooth.
Step 10: Pour the custard mixture evenly into the baked tart shells.
Step 11: Return the filled tarts to the oven and bake for an additional 20 minutes until the custard is set.
Step 12: Allow the tarts to cool completely before topping with toasted coconut flakes and serving.

Tips & Variations

Use fresh pandan leaves blended with a little water to replace pandan extract for a more natural flavor.
Chill the tart dough longer if it feels too soft to handle, to prevent shrinking during baking.
Swap toasted coconut flakes for slivered almonds for a crunchy variation.

Storage

Store the tarts in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. Reheat gently in a low oven if preferred warm.

How to Serve

Four small tarts are placed on a round wooden tray, each tart showing three clear layers: a golden-brown, slightly crunchy crust forming the base and sides, a smooth, shiny bright green filling in the middle, and a topping of shredded toasted coconut mixed with small white grains piled in the center. The tarts' crusts have scalloped edges with even browning. The background features green leaves and halved coconuts with their rough brown outer shell and white inner flesh, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, you can prepare the tart dough up to 2 days in advance. Wrap it tightly in plastic wrap and keep it refrigerated until ready to use.

What can I substitute for pandan extract?

If pandan extract is unavailable, you can use vanilla extract for a different but pleasant flavor, or blend fresh pandan leaves with water to create a natural substitute.