These Coconut Cream Tarts are a delightful dessert featuring a luscious coconut custard nestled inside golden, buttery tart shells. Each bite combines creamy coconut flavor with a satisfying crisp pastry texture, making them the perfect treat for any occasion. With store-bought tart shells and a simple stovetop custard, this recipe is as easy as it is indulgent.
Why You’ll Love This Recipe
These Coconut Cream Tarts are the perfect balance of creamy and crisp. The homemade coconut custard is rich and velvety, while the tart shells add a lovely crunch. Naturally flavored with coconut milk and shredded coconut, they capture the tropical essence of coconut without being overly sweet. Best of all, they’re simple to prepare—perfect for parties, holidays, or just a sweet indulgence after dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
18 frozen premade tart shells (unsweetened)
6 tablespoons granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
¾ cup whole milk
¾ cup canned coconut milk (stirred well)
2 egg yolks
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut
Directions
Preheat your oven to 350°F (175°C). Bake the frozen tart shells according to the package instructions, usually for 20–25 minutes, until golden brown. Let them cool completely.
In a small bowl, whisk the egg yolks and set aside.
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the whole milk and coconut milk, whisking until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat.
Temper the egg yolks by slowly pouring about half of the hot custard mixture into the bowl while whisking continuously. Then pour the tempered eggs back into the saucepan.
Stir in the shredded coconut and vanilla extract. Return to the stove and cook over medium heat until the mixture bubbles again and reaches at least 165°F (74°C) to ensure the egg yolks are fully cooked.
Spoon or pipe the hot custard into the cooled tart shells. Let them cool for 10 minutes, then cover lightly with plastic wrap.
Refrigerate for at least 2 hours before serving. Top with whipped cream and toasted coconut if desired.
Servings and timing
This recipe makes 18 mini tarts.
Prep time: 10 minutes
Cook time: 30 minutes
Chilling time: 2 hours
Total time: 2 hours 40 minutes
Variations
Dairy-Free Version: Replace the whole milk with additional coconut milk for a fully dairy-free custard.
Homemade Tart Shells: Use your favorite pastry dough recipe to make homemade tart shells instead of store-bought.
Gluten-Free Option: Substitute with gluten-free tart shells.
Chocolate Twist: Add 2 tablespoons of melted white chocolate to the custard for a sweeter, creamier variation.
Tropical Flavor: Add 1 tablespoon of crushed pineapple or a splash of rum extract for an island-inspired version.
Storage/Reheating
Store the tarts covered in the refrigerator for up to 3–4 days. They should remain fresh and creamy. Avoid freezing, as the custard can separate once thawed. Serve chilled directly from the fridge—no reheating needed.
FAQs
How far in advance can I make these tarts?
You can make them up to one day ahead. Keep them refrigerated until ready to serve.
Can I use homemade tart shells instead of store-bought?
Yes, homemade shells work beautifully and can add a more personal touch.
Can I make this recipe dairy-free?
Absolutely. Substitute the whole milk with more coconut milk for a dairy-free version.
What’s the best way to toast coconut?
Spread shredded coconut on a baking sheet and toast at 350°F for 3–5 minutes, watching closely until golden brown.
Can I freeze Coconut Cream Tarts?
It’s not recommended—custard tends to separate after freezing and thawing.
How do I know the custard is thick enough?
When the mixture coats the back of a spoon and reaches 165°F, it’s ready.
Can I use sweetened shredded coconut instead of unsweetened?
Yes, but reduce the sugar slightly to balance the sweetness.
How long should I chill the tarts before serving?
At least 2 hours to allow the custard to set fully.
What toppings go well with these tarts?
Whipped cream, toasted coconut, or a drizzle of chocolate syrup all pair wonderfully.
Can I make a large coconut cream pie instead of mini tarts?
Yes, you can pour the custard into a single 9-inch pre-baked tart shell for a full-sized pie.
Conclusion
These Coconut Cream Tarts are a delightful combination of creamy, coconut-filled custard and crisp tart shells. Simple yet elegant, they’re ideal for both casual gatherings and special celebrations. With easy-to-find ingredients and straightforward steps, this recipe promises delicious results every time. Enjoy the tropical taste of coconut in every smooth, satisfying bite.
These Coconut Cream Tarts feature a rich, velvety coconut custard filling inside crisp golden tart shells. With the tropical flavor of coconut milk and shredded coconut, they’re an easy yet elegant dessert perfect for any occasion.
Author:Sophia
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:2 hours 40 minutes
Yield:18 mini tarts
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
18 frozen premade tart shells (unsweetened)
6 tablespoons granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
¾ cup whole milk
¾ cup canned coconut milk (stirred well)
2 egg yolks
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut
Instructions
Preheat oven to 350°F (175°C). Bake tart shells according to package instructions (usually 20–25 minutes) until golden brown. Let cool completely.
In a small bowl, whisk the egg yolks and set aside.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add whole milk and coconut milk, whisking until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. Remove from heat.
Temper the egg yolks by slowly whisking in about half of the hot custard. Pour the tempered yolks back into the saucepan.
Stir in shredded coconut and vanilla extract. Return to heat and cook until the mixture bubbles again and reaches at least 165°F (74°C).
Spoon or pipe hot custard into the cooled tart shells. Cool for 10 minutes, then cover lightly with plastic wrap.
Refrigerate for at least 2 hours before serving. Top with whipped cream and toasted coconut if desired.
Notes
Use unsweetened shredded coconut for a more balanced flavor.
Make sure to stir custard constantly to avoid lumps or burning.
Chill tarts fully before serving to help the custard set properly.
Toast coconut topping for extra texture and flavor.
For a dairy-free version, use additional coconut milk in place of whole milk.
