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Torta de Coco Cremosa

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 450
A delicious Brazilian coconut tart with a creamy filling and toasted coconut topping, perfect for coconut lovers.

Ingredients

Crust

  • 115 g bolacha maisena (triturada)
  • 60 g coco ralado (seco; tostado e sem açúcar)
  • 20 g açúcar cristal
  • 0.5 g sal refinado (menos que ⅛ colher chá)
  • 100 g manteiga sem sal (derretida)

Filling

  • 80 g açúcar cristal (cerca de ⅓ xícara)
  • 120 g creme de leite UHT (17% gordura)
  • 40 g coco ralado (seco; tostado e sem açúcar)
  • 35 g óleo de coco (virgem)
  • 1 g sal refinado (menos que ¼ colher chá)
  • 400 mL leite de coco integral
  • 175 g açúcar cristal
  • 45 g óleo de coco (virgem)
  • 250 mL leite integral
  • 50 mL água (dissolver o amido)
  • 40 g amido de milho

Eggs and Flavoring

  • 3 units ovos
  • 10 mL extrato de baunilha (2-5mL essência)

Cream and Topping

  • 150 g creme de leite fresco/pasteurizado (+35% gordura; gelado)
  • 20 g açúcar refinado
  • 30 g coco em flocos (seco; tostado e adoçado)

Instructions 

  • Prepare the crust by mixing crushed cookies, toasted coconut, sugar, salt, and melted butter. Press into a pan and bake at 350°F for 10 minutes.
  • In a saucepan, combine coconut milk, sugar, coconut, coconut oil, salt, and bring to a boil. Thicken with dissolved cornstarch and eggs, then pour over the crust.
  • Chill the tart for at least 2 hours. Whip the heavy cream with sugar until soft peaks form, then spread over the cooled tart and sprinkle toasted coconut flakes on top.

Notes

For best results, use fresh coconut and high-quality cream.
Calories: 450kcal
Cost: $12
Course: Dessert
Cuisine: Brazilian
Keyword: coconut