This isn’t a fussy bakery dessert. Bero Coconut Tarts are all about buttery pastry, sticky coconut filling, and a sweet, jammy center that makes you smile with every bite.
There’s no trickery: just a few good ingredients, a hot oven, and a little patience while the magic happens.
Why These Coconut Tarts Work So Well
The crust bakes up crisp and golden.
The coconut filling puffs slightly, turning chewy but still tender inside.
And right in the center — that little pocket of strawberry jam that oozes gently when you bite in.
Melted butter keeps everything rich, while a splash of evaporated milk softens the coconut without making it heavy.
You’re not wrestling with pie doughs or custards — you’re letting simple ingredients shine through.
Ingredients (And Why They Matter)
Frozen mini tart shells: They bring a buttery, flaky base without extra work.
Melted butter: Gives richness and helps the coconut bake up moist, not dry.
White sugar: Sweetens the filling but still lets the coconut flavor punch through.
Egg: Binds the mixture so it holds its shape after baking.
Evaporated milk: Just a small amount to keep the filling tender.
Vanilla extract: Warms up the whole flavor profile.
Flaked coconut: The hero — toasty, chewy, and rich.
Strawberry jam: A little surprise hidden underneath the coconut.
How to Make It
1. Line Up the Tart Shells
Preheat your oven to 190°C (375°F). Arrange 12 mini tart shells on a baking tray. Let them thaw slightly if needed.
2. Mix the Coconut Filling
In a bowl, whisk the melted butter, sugar, egg, evaporated milk, and vanilla extract until smooth. Stir in the flaked coconut. It’ll look thick and sticky — perfect.
3. Drop the Jam
Spoon about half a teaspoon of strawberry jam into the bottom of each tart shell. You want just enough to make a sweet center, not flood it.
4. Add the Coconut
Spoon about a tablespoon of coconut mixture over the jam. Spread it gently to cover.
Pro Tip: Don’t flatten it down hard — you want the coconut to bake up a little fluffy.
5. Bake It
Slide the tray into the oven. Bake for 18–20 minutes until the coconut is golden on top and the shells look crisp.
Pro Tip: Start peeking at 18 minutes. Coconut can go from golden to burnt fast.
6. Cool Them Down
Let the tarts cool completely on the tray before lifting them out. They’ll set up as they cool.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Shells are soggy | Filled while still frozen | Always thaw first |
| Filling runs over | Too much jam or coconut | Stick to the amounts |
| Top burns | Overbaked or oven too hot | Check early, middle rack |
| Tarts crumble | Removed too soon | Cool completely before moving |
What to Serve With Coconut Tarts
- Fresh whipped cream (the messier, the better)
- A handful of sweet berries
- A scoop of good vanilla ice cream
- Hot black tea or strong coffee
How to Store and Reheat
Fridge: Store cooled tarts in an airtight container for up to 3 days.
Freezer: Wrap individually and freeze for up to 2 months.
Reheat:
- Oven: 350°F (175°C) for 5–8 minutes
- Microwave: 10–15 seconds if you’re in a hurry
- Air fryer: 3–5 minutes at 350°F to bring back the crispy edge
A Quick Bite of History
Coconut tarts have been tucked into lunchboxes and tea tables across Britain for generations.
Simple, sturdy, and sweet, they became a staple in Bero cookbooks — perfect for bakers who wanted a little taste of sunshine from basic pantry staples.
Try More Bero Recipes:
Bero Coconut Tarts
Description
Bero Coconut Tarts are all about buttery crisp pastry, chewy coconut tops, and that sneaky little hit of strawberry jam hiding underneath.
They’re old-school, sweet, and ridiculously easy to whip up when you want a proper homemade treat.
Ingredients
Instructions
- Preheat the oven to 190°C (375°F).
- Lay the tart shells out on a baking sheet. Let them thaw slightly if frozen.
- In a bowl, whisk melted butter, sugar, egg, evaporated milk, and vanilla until smooth.
- Stir in the flaked coconut — it’ll look thick and sticky.
- Drop half a teaspoon of jam into each tart shell.
- Spoon about a tablespoon of the coconut mix over the jam to cover.
- Bake for 18–20 minutes until golden on top and crisp at the edges.
- Cool completely before removing from shells.
- Best eaten the same day or tucked into a lunchbox for a sweet surprise.
Notes
- Don’t overload the jam — a little blob is perfect.
- Keep an eye near the end — coconut goes from golden to burnt fast.
- These tarts freeze like a dream if you want to make extra.