Tarte De CÔco Recipes

PORTUGUESE COCONUT CAKES (BOLOS DE COCO)

Portuguese Coconut Cakes (Bolos de Coco) image

My grams makes these sweet little treats all the time. Easy and quick.

Provided by drodrigues101

Categories World Cuisine Recipes European Portuguese

Time 25m

Yield 3

Number Of Ingredients 4

Ingredients

1 ¾ cups shredded coconut
¾ cup white sugar
3 eggs
1 tablespoon grated lemon zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
Bake in the preheated oven until firm and golden, 15 to 20 minutes.

Nutrition Facts : Calories 624 calories, Carbohydrate 63.5 g, Cholesterol 186 mg, Fat 40 g, Fiber 9.1 g, Protein 10.1 g, SaturatedFat 32.6 g, Sodium 90.2 mg, Sugar 54.4 g

TARTE DE CÔCO

TARTE DE CÔCO image

Categories Cake Phyllo/Puff Pastry Dough

Number Of Ingredients 7

Ingredients

1 base de massa quebrada
1 iogurte de aroma de coco
3 ovos
1 lata de leite condensado
100 gr. de coco ralado.
1 colher de sopa de sumo de limão (opcional)*
*O travo do limão além de aromatizar o preparado, corta um pouco o doce

Steps:

1) Forrar uma tarteira com a massa quebrada (se for de compra é só desenrolar e já está) e picar o fundo com um garfo; 2) Numa tigela, bater os ovos inteiros; depois adicionar com o iogurte e bater; o leite condensado e bater; o coco ralado e o sumo de limão e bater (eu bati sempre tudo com um garfo); 3) Levar ao forno pré-aquecido a 190º C até ficar douradinha (cerca de 30 min.). Eu como sem querer me esqueci da minha no forno, quando me lembrei dela, já estava bastante bronzeada, e já não ficou tão molhadinha quanto gostaria. De qualquer forma estava muito boa :)

PORTUGUESE COCONUT CUSTARD TARTS - PASTéIS DE COCO

Portuguese Coconut Custard Tarts - Pastéis De Coco image

This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite, leitesculinaria.com

Provided by momaphet

Categories Tarts

Time 40m

Yield 10 tarts

Number Of Ingredients 8

Ingredients

2 tablespoons cornstarch
1 cup milk, whole or 1 cup low fat
1 cup sweetened flaked coconut
3 large eggs
1 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon lemon extract
1/2 teaspoon almond extract (optional) or 1/2 teaspoon vanilla extract (optional)

Steps:

Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.
Dissolve the cornstarch in 1/4 cup of the milk. Set aside.
In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand.
In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition.
Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.)
Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.

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