Barbudan Coconut Tart is a traditional Antiguan and Barbudan recipe for a classic crustless pie of a baked grated coconut, flour, butter, sugar and egg batter flavoured with vanilla. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Barbudan Coconut Tart.
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Finally, I have a recipe from Barbuda and not just Antigua. This recipe is for a traditional dessert that's a perfect combination of sweet and tropical flavours, making it a favourite among locals and visitors alike.
Pre-heat the oven to 175°C then grease a tart tin.
In a large bowl, mix together the grated coconut, flour, and sugar. Add the melted butter, eggs, vanilla extract, baking powder, and salt to the bowl. Mix until well combined.
Pour the resultant batter into the prepared tart tin and spread it evenly with a spatula.
Transfer to the centre of your pre-heated oven and bake for 30 minutes or until the top is golden brown.
Allow the tart to cool before slicing and serving.
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