Ingredients:

  • 2 cups all-purpose flour (240 g)
  • 1/2 cup unsalted butter, softened (113 g)
  • 1/3 cup granulated sugar (67 g)
  • 1 large egg (50 g)
  • 1/4 teaspoon salt (1.5 g)
  • 2 tablespoons cold water (30 mL)
  • 1 1/2 cups shredded coconut (unsweetened, 120 g)
  • 1/2 cup sweetened condensed milk (150 g)
  • 1/4 teaspoon vanilla extract (1 mL)
  • 1/4 teaspoon cinnamon (1.5 g)

Instructions:

  1. In a mixing bowl, combine flour, butter, and sugar. Blend using a pastry cutter or fork until crumbly.
  2. Add egg and salt, mix until dough forms. Add cold water, if needed, to bind.
  3. Wrap the dough in plastic wrap and chill for 30 minutes.
  4. In a bowl, combine shredded coconut, condensed milk, vanilla, and cinnamon. Mix until well combined.
  5. Preheat your oven to 350°F (175°C).
  6. On a floured surface, roll the chilled dough into a 1/4-inch thick circle. Transfer to the tart pan, pressing it evenly into the bottom and up the sides.
  7. Pour the coconut filling into the prepared crust, spreading evenly.
  8. Bake for 25 minutes, or until the filling is golden brown and set.
  9. Allow to cool before serving. Enjoy!