To make the Jam, make two small holes in the top of the coconuts and remove the coconut juice.
Set aside. Break open the coconuts and grate the flesh.
Place the grated coconut in a saucepan with the sugar, coconut juice, lime zest, cinnamon and 1 ½ cups water.
Mix well and cook over low heat for 30 minutes or until mixture is a bit thick and the consistency of jam while stirring occasionally.
To make the Genoise Cake, beat the eggs, and then slowly add the sugar, beating constantly. Beat in the sifted flour, then the vanilla extract. Set aside
To make the confectioner’s cream, place the sugar, flour and eggs in large bowl. Beat vigorously until they form a smooth paste. In a saucepan, heat the milk with the vanilla bean. When hot, stir into the egg mixture, then set aside.
Preheat oven to 350 degrees Fahrenheit. Place the puff pastry in a buttered pan, or 6 individual tart pans, then add the coconut jam.
Cover with the Genoise
and bake for 20 – 30 minutes until completely set. Remove the vanilla pod from the cream and serve tart(s) with the confectioner’s sugar cream.
Depending on the size of the coconut, you may end up with on large tart pan and about 24 mini tarts or 2 large tart pans and 12 mini tarts.