Apricot Coconut Tart – a delicious recipe with apricots, coconut milk, sugar, eggs, oats. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 430 Farenheit (220 Celcius).
2
Take the filo dough out of the refrigerator and immediately cut to size over a round baking pan (warm dough is too sticky to mold). Then use a fork to make small holes in the bottom to allow moisture to escape during baking.
3
Now add the two tablespoons of rolled oats and distribute well on the bottom of the filo dough in the baking pan. This assist in absorbing any excess moisture during baking.
4
Cut the apricots into 4 slices each and place them in a circular and concentric fashion onto the filo dough.
5
Then place into the oven for approximately 15 - 20 minutes.
6
In the meantime, prepare the coconut custard. Break two eggs into a small bowl and beat slightly with a fork until mixed well. Then add the concentrated coconut milk and add two (or more, if desired) teaspoons of sugar and mix well.
7
After the 15 to 20 minutes of baking time, take the apricot tart base out of the oven and carefully pour and distribute the coconut custard onto the apricots.
8
Place the apricot-coconut tart into the oven for an additional 5 minutes.
9
Take the tart out and let cool (can be eaten hot or cooled).
10
Enjoy!
129
kcal
Calories
6
g
Fat
9
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 store bought filo dough(or make it if you want to), About 2 pounds of apricots, 1/2 cup of coconut milk concentrate, 2 teaspoons of sugar, and more.
Yes, Apricot Coconut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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