Mini coconut cream tarts

Mini coconut cream tarts

Yields 6, 4-inch, tarts

Ingredients

• 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

Directions

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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