Description
Delightful Coconut Cream Tarts with creamy coconut filling and a crumbly graham cracker crust.
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
- 1/4 teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream (for topping)
- 1 tablespoon powdered sugar
- Extra toasted coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed graham crackers, melted butter, and sugar in a mixing bowl. Press this mixture into tart molds, then bake for 10 minutes and let cool.
- Pour the coconut milk into a saucepan, adding shredded coconut, sugar, cornstarch, and salt. Heat over medium heat, stirring continuously until thickened.
- Whisk together the egg yolks in a separate bowl. Gradually add the hot coconut mixture to the yolks while whisking vigorously.
- Return the mixture to heat and cook for another 2 minutes.
- Remove from heat and stir in vanilla extract. Allow to cool slightly before pouring it into the tart shells.
- Refrigerate until fully set.
- Whip the heavy cream with powdered sugar until fluffy. Top the tarts with whipped cream and sprinkle with toasted coconut.
Notes
Make tarts ahead of time; they can last up to 3 days in the fridge. Ensure tart shells are cooled before filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 tart
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg