1 (8 ounce) package cream cheese, diced
1/4 cup white sugar
2 tablespoons coconut extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons unsweetened coconut milk
1/4 cup vanilla sugar
1 egg
1 egg, lightly beaten
1 cup buttermilk
1 cup chopped pecans
1/2 cup butter
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, white sugar, coconut extract, flour, baking powder, distill and vanilla extract. Mix all ingredients until smooth. Press 1/2 cup of the mixture into the bottom and 1/4 cup of the cream cheese mixture into the top of a small shallow tart tin.
In a large bowl, beat egg, buttermilk and pecans until fluffy. Stir egg mixture into cream cheese mixture. Add coconut milk and vanilla sugar. Beat until thickened.
Mix buttermilk into cream cheese mixture. Blend egg mixture and coconut milk until creamy. Spread evenly into tart shell.
Bake in preheated oven for 15 minutes, or until bubbly and golden.
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