Antillean tèrt di coco are small cakes with a delicious coconut filling. In addition to the classic tert di plumu (plum tarts) these pastries are also a tasty treat.
At Antillean weddings and birthdays, a box with 'kos dushi' (sweet things, such as cakes and sweets) is traditionally given home. Usually there is at least one kind of tert in it.
Storage of tèrt di coco
The nice thing about these coconut cakes is that you can keep them long and unrefrigerated. Once baked, they will last for at least a week if you keep them in a sealed box or drum.
Freezing is also an option. In this way, the tèrt di coco remains fresh for months. You can also choose to bake them half and then freeze them. Do you have visitors or just fancy one of the tertjes? Then you take them out of the freezer and bake them in the oven for a few minutes… easy!
Prefer a video?
Do you prefer to watch a video in which I show you step by step how to make these tasty cakes? That is allowed! In about 5 minutes you will know everything:
for about 15-18 cakes
for the dough
- 300 gr wheat flour
- 250 gr butter, cubed
- 100 ml milk
- 1 egg, to brush
- ½ tl of salt
- ½ sachet of baking powder
- butter, for greasing
for the filling
- 350 gr grated coconut
- 1 can (400 ml) sweetened,
- 400 ml / 1 can of condensed milk
- 3 eggs
- a cap of coconut essence
Preparation of tèrt di coco
Combine the flour, salt and baking powder in a large bowl. Mix in the cold butter and milk and knead the dough briefly. Let the dough rest in the refrigerator for at least half an hour.
But meanwhile the filling by mixing the grated coconut well with the condensed milk, the three eggs and the coconut essence.
Then grease a cupcake baking tin with butter. Now sprinkle a little flour in each shape and shake the can, so that it is completely covered with a layer of flour. - Throw away the excess (which does not stick).
Then take the dough out of the refrigerator and roll it out to about 5 mm thick. Then cut out circles with a large glass and line the cupcake cases. Also keep some dough aside to give the tarts a lid.
Now put a tablespoon of the filling in each shape and seal the tarts with strips of the dough.
Then beat the egg and brush each cake with it. Finally, bake the cakes at 30 degrees for about 170 minutes, or until they turn golden brown. - Enjoy your meal!
Recipe from our cookbook
By the way, we have 3 different recipes for tèrt… in addition to the one with plums and this one with coconut, we have another one for you with a delicious, fresh filling of lime.
You will find the three recipes for tèrt (side by side of course) in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?
It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:
Are you crazy about these little cakes? Then try the version with plums (tèrt di pruimu)!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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