At the table
Remove any paper or foil case. Eat warm or at room temperature, holding it over a plate to catch crumbs; a fork helps when sharing. Let a freshly baked filling cool before biting.
Usually contains wheat, egg and dairy; some recipes also contain almonds. Coconut milk does not make the whole tart dairy-free. Check both shell and filling for allergies. The filling can be hot and coconut shreds chewy.
The representative butter-and-egg recipe is suitable for lacto-ovo vegetarians, but not vegans. Check the pastry fat and filling at the shop. Evaporated milk, coconut milk and optional almond flour vary by recipe. No chili is used in the representative tart.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some fillings use evaporated milk; others use coconut milk. Almond flour is an addition in some recipes, while shell thickness and texture vary. Some pastry shells also contain milk powder.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet coconut and buttery pastry.
- Chili heat
- Texture
- Crumbly shell with a moist, lightly chewy filling.
- How it’s made
- Shape the pastry in tart moulds, fill with a coconut, egg and sugar mixture, and bake until set and golden.
Some fillings use evaporated milk; others use coconut milk. Almond flour is an addition in some recipes, while shell thickness and texture vary. Some pastry shells also contain milk powder.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hong Kong. Associated with Guangdong.
About this regional connection
Hong Kong: Hong Kong bakery style documented by ArChan Chan and exact coconut tart recipes; not an exclusive origin claim. Guangdong: Guangdong/Cantonese association, not an exclusive origin claim.
Ask if they have it first
请问你们有椰子挞吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A coconut-filled bakery favourite
Coconut tarts belong to the Chinese bakery repertoire and also appear on some dim sum menus. In the Hong Kong style, a buttery pastry shell holds coconut shreds bound into a moist filling. The toasted coconut surface and textured centre distinguish this little tart from the smooth custard of an egg tart.