• Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Place a large baking pan to preheat together with the oven. We will set the mini loaf pan on top of this to bake
• I use 6 disposable mini loaf pan (5 3/4 x 3.5 x 2 inches). Grease the pan, with non-stick spray or use some oil, on all sides

Prepare the custard:

• Whisk milk, coconut water, salt, cornstarch and egg yolks in a mixing bowl.
  
• Strain the mixture into a medium saucepan to get rid of any lumps. Add sugar to the saucepan.
  
• Put the saucepan on the stove over low heat and keep whisking. It may seem like nothing is going to happen at first but keep whisking and you will start seeing some lumps and the mixture will thicken. Stir in the butter, raisins, and coconut meat and keep whisking until the butter melts.
  
• Remove from the heat. Add vanilla extract and stir to combine
  
• Divide the custard into the pan equally

Prepare the toppings:

• Place the egg whites in a clean mixing bowl. Make sure there is no grease in the bowl and the whisk. Start whipping the egg white on medium speed, speed 4 until it forms bubbles. Add cream of tartar and continue to whip for another minute. Add the sugar and whip until the meringue is firm and bent slightly at the tip
  

Assembling:

• Divide the meringue equally among the pan. Use a rubber spatula to spread the meringue on top of the custard and then smooth with the spatula. Sprinkle with some raisins, chopped walnuts, and ground cinnamon on top of the meringue
  

Baking:

• Place the mini loaf pan on a large baking pan that has been preheated together in the oven earlier. Bake for 20 minutes. Remove from the oven and let them cool completely on a cooling rack
  

To serve:

• Klappertart can be served warm or cold. If you want to serve it cold, let the custard cool completely and then cover with a cling wrap and put them in the fridge to chill overnight. They taste really good and refreshing when eaten cold