Queijadas de Coco & Queijadas de Amêndoa

You're probably all familiar with Pastel de Nata (or Pastel de Belém). These are puff pastry tarts filled with pastry cream, which were likely made before the 18th century by the monks of the Mosteiro dos Jerónimos in Belém, now a district of Lisbon.

By the way, the name Pastel de Nata can be translated as "puff pastry with cream filling."

I'm a Pastel de Nata fan in Germany, but only because Queijadas de Coco and Queijadas de Amêndoa aren't so easy to find.

Queijadas de Coco are traditional Portuguese coconut custard tarts, particularly popular as a regional variation of the classic Queijada from Sintra. These small pastries are characterized by a moist, creamy interior and a slightly crispy or golden top. 

They feature a "custardy" consistency similar to a cross between a creamy milk custard and an eggy macaroon. They are predominantly sweet with a rich coconut taste, often balanced with subtle notes of vanilla, cinnamon, or citrus (lemon or orange zest). Typically they are shaped like cupcakes or mini-tarts, often served in pleated paper liners. 

While the original Queijada de Sintra (dating back to medieval times) is made with fresh cheese, the coconut version is a popular "regional flavor" found in pastry shops throughout Portugal and thus also the Azores.

The same applies to Queijadas de Amêndoa but they have an intense almond flavor.

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