Print

Coconut Cream Tarts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in tropical bliss with these Coconut Cream Tarts, featuring a buttery graham cracker crust, creamy coconut filling, and fluffy whipped cream topping.

Ingredients

Scale
  • 1 1/2 cups crushed graham crackers
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 1 1/2 cups coconut milk
  • 1/2 cup shredded coconut
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream (for topping)
  • 1 tablespoon powdered sugar
  • Additional toasted coconut for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix together graham crackers, melted butter, and sugar, then press into tart molds.
  3. Bake for 10 minutes, then let the crust cool.
  4. Combine coconut milk, shredded coconut, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until thick.
  5. Whisk the egg yolks in a separate bowl, then temper with the hot coconut mixture.
  6. Return the mixture to heat for 2 more minutes until thickened.
  7. Remove from heat and stir in vanilla extract.
  8. Pour the filling into the tart shells and refrigerate until set.
  9. Whip the heavy cream with powdered sugar until soft peaks form and top the tarts.
  10. Sprinkle with toasted coconut before serving.

Notes

Ensure to pre-bake the crust properly to avoid sogginess. The tarts can be made a day ahead and refrigerated.

Nutrition

Find it online: https://yummyfirst.com/coconut-cream-tarts/