This rather decadent tart always strikes me as a scrumptuous, golden version of the crustless milk tart, the addition of coconut milk and desiccated coconut adding an exotic touch. I got the recipe from a Port Elizabeth friend, Valmae Meyer, who lived in Thailand for some years. I’ve made this easy-as-pie teatime treat countless times over the years, always to rave reviews and enthusiastic requests for seconds. I always use fresh full-cream milk and sometimes, if I’m in a rush, I even melt the butter (note, not margarine!) so it’s quicker to beat the mixture. The tart is sufficient for around eight people for dessert, and can be served hot or cold.
1 tin coconut milk (400ml); 4 free-range eggs; 125g butter, softened; 1/2 cup cake flour; 1/2 cup milk; 1 cup caster sugar; 1 cup desiccated coconut plus extra for toasting.
Preheat the oven to 180 degrees. Pour all the ingredients into a bowl and mix until smooth. You don’t need an electric beater – a whisk works just as well as long as you’re quite thorough. Pour the mixture into a greased pie dish – I use quite a biggish one as the standard aluminium foil size is a tad too small.
Bake for an hour, until golden brown on top. If the tart seems to be changing colour a bit too quickly, you can turn down the temperature to about 160 degrees after half an hour, and even down to 150 for the last 20 minutes of the hour.
Toast the extra coconut in a dry non-stick pan until golden (take care it doesn’t burn) and sprinkle on top of the tart. A hibiscus flower or scented geranium leaf adds a nice touch for serving.