A craving for coconut has no better match than these decadent coconut cream tarts! Having these in individual portions makes them so much easier to serve than a slice of pie, and the tart shells yield a higher crust to filling ratio which I love!

Yields 4 tarts

6 tbsp toasted unsweetened coconut
1 1/4 cups graham cracker pieces
2 tbsp sugar
5 tbsp melted butter
8oz canned coconut milk
1/2 cup milk
1/3 cup toasted unsweetened fine coconut
1/3 cup sugar
pinch of salt
3 egg yolks
2 tbsp cornstarch
1/2 tsp vanilla extract
1 tbsp butter
Whipped cream to top

  1. Preheat oven to 325F.
  2. In a food processor pulse the 6 tbsp coconut and graham crackers until finely ground. Add in the sugar and the butter and process until it is mixed together.
  3. Divide into your four tart pans (mine are 4.5 inches wide), pressing down with the bottom of a glass and around the sides to make sure it is well packed down. Bake until golden brown, about 15-18 minutes. Leave out to cool.
  4. In a medium sauce pot combine the coconut milk, milk, coconut, half of the sugar, and salt. In a bowl whisk together the eggs, other half of the sugar, and cornstarch.
  5. Bring the coconut mixture to a boil and then slowly temper it into the egg mixture, whisking constantly. Once they are mixed together transfer back into the pot and bring to a simmer over medium heat, let simmer for a minute and then take off of the heat.
  6. Stir in the vanilla and butter and then pour the filling into the tart crusts. Let cool for a few minutes before covering the very tops with saran wrap and placing in the fridge to set overnight.
  7. Top with whipped cream before serving, and sprinkle with a handful of toasted coconut.