Hummingbird Cake

The cake was initially used to promote tourism to the Caribbean. I love food that has a story, but what drew me to exploring the recipe was its likeness to my go-to carrot cake recipe. Also, who doesn’t love pineapples and bananas?  It’s a delicious, moist cake that pairs wonderfully with coffee or tea! Plus, it's easy to make.

Homemade Crunchy Granola

Do you like peanuts? Have a taste for almonds? Addicted to cranberries? Throw them in! This, like many of my other recipes, is merely a guideline. When you are low on ingredients, the key element is the rolled oats. You should probably have those stocked somewhere anyway! They are a great source of fiber.

Super Moist Grapefruit Pound Cake

I thoroughly enjoy pound cake for tea time or in the morning with some coffee, it always hits the spot. Marble or lemon pound cake is often my default, the latter in the warmer months like springtime. However, that isn’t the only citrus fruit you can use to add a fresh tang to your loaf!

Creamy Coconut Milk Tart (Melktart)

Milk tart, or melktert, is one of my all-time favorite desserts. It brings back so many memories of my mom in the kitchen, making silky custard, pudding, jelly, and cakes while I watched and learned. As a child, custard (packaged!) in particular was one of the first desserts I ever started making on my own, so it was no surprise that milk tart quickly became a comfort food I could never pass up. The buttery crust, creamy filling, and cinnamon (sometimes stronger, sometimes lighter) are simple but so satisfying.

For these versions, I’ve added a twist by using coconut milk in the filling (and toasted coconut flakes in the crust in the first version) for a subtle, unique flavor that enhances the sweet, nutty, tropical notes of the milk tart. I also made the custard slightly richer and creamier than the traditional version, so slices may be a touch softer than the classic, but the indulgent texture is intentional and totally worth it. In the second option, I swapped the traditional pastry for my favorite oatmeal crust to give it extra texture, thickness, and heartiness. Whether you’re a lifelong custard lover or just discovering this South African-inspired classic, it’s worth every bite.

Yield: 8-10

Author: Dontmissmyplate

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Creamy Coconut Milk Tart

Classic South African milk tart (melktert) with a creamy coconut custard and an optional oatmeal crust for added texture. Sweet, comforting, and custard-forward—perfect for dessert lovers. This version is slightly richer and creamier than traditional milk tart, which may make slices less “perfectly set” than older recipes, but it delivers extra indulgence and flavor.

Prep time: 20 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 50 M

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Ingredients

Biscuit Crust:

• 1 ½ cups coconut tennis biscuits (18–20 biscuits)
• 3 tbsp toasted coconut flakes
• 1 tbsp granulated sugar
• Pinch of salt
• ½ cup butter, melted (add more 1 tbsp at a time if needed)

Filling:

• 1 ¼ cups whole milk
• ¾ cup coconut milk
• ½ cup condensed milk
• 2 tbsp granulated sugar
• 3 tbsp cornstarch
• 2 eggs
• 1 tbsp butter
• 1 tsp vanilla extract
• ¾ tsp cinnamon
• Pinch of nutmeg
• Pinch of cardamom

Oatmeal Crust (*Alternative):

• 1¾ cups rolled or quick-cook oats
• 2½ sticks cold butter, cubed
• ²⁄₃ cup flour
• ²⁄₃ cup brown sugar
• 1 tsp salt
• 1 tsp cinnamon

Instructions

Biscuit Crust:

1. Preheat oven to 325°F (160°C).
2. Set aside the toasted coconut flakes.
3. Pulse the biscuits in a food processor until they resemble coarse sand. Alternatively, crush them in a ziplock bag with a rolling pin.
4. Add the toasted coconut and give the mixture a few more pulses (or a good mix) to integrate everything.
5. Transfer the crushed biscuits to a bowl and mix in the sugar, salt, and melted butter until the mixture resembles damp sand and holds together when pinched. Add more butter 1 tbsp at a time if needed. It should not be too wet or too dry.
6. Press the mixture evenly into a pie dish, using a cup to press the base and your fingers to shape the sides.
7. Chill in the fridge for 10–15 minutes, then bake for 10–12 minutes. Cool while preparing the filling.

Filling:

1. In a small saucepan, heat the whole milk and coconut milk over low heat until steaming. Do not boil. Remove from the heat.
2. In a separate bowl, whisk together the eggs, condensed milk, sugar, and cornstarch until smooth.
3. Slowly whisk the warm milk mixture into the egg mixture a little at a time to temper it. Tempering means gradually warming the eggs so they don’t scramble when exposed to heat.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly for 5–8 minutes, or until it thickens and coats the back of a spoon.
5. Remove from the heat and stir in the butter, vanilla, cinnamon, nutmeg, and cardamom.
6. Pour the filling into the baked crust and bake for 15 minutes.
7. Cool at room temperature for 1 hour, then chill overnight (or at least 2–4 hours if you are short on time).

Oatmeal Crust*

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter until the mixture resembles large breadcrumbs. (Optional: pulse the dry ingredients with butter a few times in a food processor, but keep some texture—don’t over-process into a fine powder.)
3. Press the mixture evenly into a greased 9-inch pie tin using the bottom of a measuring cup to compact the base and the sides.
4. Bake for 15–20 minutes, until the crust is lightly browned and slightly crispy.
5. Optional: To prevent shrinking or puffing, weigh down the crust with dried beans or pie weights on a piece of parchment paper while baking. If the crust does puff or shrink slightly, press it back into place gently while still warm.
6. Let the crust cool completely before adding the filling.

Notes

For the oatmeal crust:

• Make sure butter is cold, this helps create that tender, crumbly texture.
• Pressing the crust evenly and firmly is key; uneven thickness can cause it to bake inconsistently.
• Using rolled oats gives a chewier, more textured crust, while quick-cook oats yield a slightly softer crust.

For 'classic' milk tart:

• Custard consistency: Make sure to whisk the cornstarch and eggs thoroughly before combining with warm milk to avoid lumps. The custard should coat the back of a spoon when fully cooked.
• Baking the tart: Keep an eye on the tart while baking—the filling should set but remain slightly wobbly in the center; it will firm as it cools.
• Crust options: You can use a traditional shortcrust pastry or swap in an oatmeal crust for extra texture and heartiness.
• Coconut twist: Using coconut milk adds a subtle tropical flavor, but you can substitute with regular milk if preferred.
• Serving: For neat slices, use a warm knife. Dust with cinnamon just before serving for a beautiful presentation.
• Storage: Store in the fridge, covered, for up to 3 days. Best served chilled or at room temperature.

Nutrition Facts

Calories

320

Fat (grams)

18 g

Carbs (grams)

36 g

Sugar (grams)

20 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-bake/2020/5/7/creamy-coconut-milk-tart

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