Description

Coconut Sugar Cloud Tarts are light, flaky pastries filled with caramelized coconut sugar and buttery shredded coconut, creating a delicate balance of sweetness and texture. Featuring golden-baked puff pastry and hints of vanilla, these tarts offer a crisp shell surrounding a toasty, aromatic filling. Perfect for brunch or dessert, their simplicity makes homemade bakery treats easily accessible.

Ingredients

Scale

1 sheet puff pastry, thawed
1/2 cup coconut sugar
3 tablespoons unsalted butter, melted
1/2 cup unsweetened shredded coconut
1 large egg, beaten (for egg wash)
1 teaspoon vanilla extract
Pinch of sea salt

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together the coconut sugar, melted butter, shredded coconut, vanilla extract, and sea salt until combined.
Unroll thawed puff pastry onto a lightly floured surface. Cut into 6 equal squares.
Place a heaping tablespoon of the coconut mixture in the center of each square.
Fold the corners of each square toward the center, pinching lightly to seal, and place on the prepared baking sheet.
Brush the tops with beaten egg for a glossy finish.
Bake for 15-18 minutes, or until golden and puffed.
Cool slightly before serving to allow the filling to set.

Notes

Substitute coconut sugar with brown sugar or demerara if unavailable. For dairy-free, use vegan butter or coconut oil. Make tarts ahead and store in an airtight container up to 2 days; reheat lightly before serving. If the puff pastry unrolls, use a bit of water to help seal. For crisper bottoms, bake on a preheated sheet. Avoid overfilling to prevent leaks. Extra coconut mixture can be saved for topping yogurt or oatmeal.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 tart
Calories: 220
Sugar: 10g
Sodium: 105mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg