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Mini coconut cream tarts

Jamie Lothridge is hopelessly addicted to baking, sugar, and food TV. By day she teaches middle school, by night she bakes and blogs her creations and beautiful photographs at

Delicious coconut cream tarts

Everything is better when made in miniature and these coconut cream tarts are no exception. A creamy coconut custard blends harmoniously with buttery pie dough to create perfectly portioned miniature desserts that are full of coconut flavor.

Mini coconut cream tarts

Yields 6, 4-inch, tartsDelicious coconut cream tarts


  • 1 1/4  cups half and half
  • 1/4 cup coconut milk
  • 1/2 vanilla bean; scraped
  • 1 egg
  • 1/3 cup white sugar
  • 1/4 cup all-purpose flour
  • Pinch salt
  • 3/4 cup flaked coconut, toasted, divided use
  • 1/4 teaspoon coconut extract (optional)
  • 6, 4-inch, tart shells, baked
  • 1 1/2 cups frozen whipped topping, thawed


  1. In a medium saucepan, combine half and half, coconut milk, vanilla bean and scraped insides of the bean, egg, sugar, flour, and salt; bring to a boil over low heat, stirring constantly.
  2. Remove from heat, and stir in 1/2 cup of the coconut and the coconut extract; pour into pie shell and chill 2 to 4 hours, or until firm.
  3. Top tarts with whipped topping and remaining 1/4 cup of coconut.
  4. Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F oven for 5 to 7 minutes, or until golden brown, stirring often.

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