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U.S. Highbush Blueberry Council

Blueberry Coconut Tartlets
Blueberry Coconut Tartlets

Recipe by Pastry Chef Allyson Buchta, Phil’s Cookshop, Lexington, Kentucky


  • 1 cup flour
  • 1-1⁄3 cups toasted shredded coconut, divided
  • 1⁄8 teaspoon baking powder
  • ½ cup unsalted butter
  • 1 (14-ounce) can condensed milk
  • 2 eggs, lightly beaten
  • 2 cups blueberries


  1. To prepare the crust: In a bowl, combine flour, 13 cup of the coconut and the baking powder
  2. Stir until blended
  3. Using a pastry blender, cut in butter until coarse crumbs form
  4. Mix in 2 tablespoons water
  5. Knead mixture to form a dough
  6. Wrap in plastic
  7. Chill at least 30 minutes
  8. Preheat oven to 400°F
  9. On a lightly floured surface, divide dough into 6 equal pieces
  10. Roll each into a 4-inch circle
  11. Place pastry in six 3-inch tartlet pans
  12. Prick bottom crusts
  13. Bake 10 minutes
  14. Cool on a wire rack
  15. In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut
  16. Stir in blueberries
  17. Spoon about 13 cup mixture into each shell
  18. Bake until filling is set, about 25 minutes
  19. Sprinkle with shredded coconut and serve with mango sorbet, if desired

Number of servings (yield): 6


To accent the lush tropical feeling of these Blueberry-Coconut Tartlets, plate them with mango sorbet, mango slices and more fresh blueberries.

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