Coconut Cream Tarts
If you love creamy, tropical desserts with a buttery finish, these Coconut Cream Tarts are about to become your new favorite indulgence. Crisp, golden tart shells cradle a rich coconut custard filling made with coconut milk, whole milk, and shredded coconut for layers of flavor and texture.
Chilled until perfectly set, these tarts are silky, lightly sweet, and elegant enough for entertaining—yet simple enough to make at home.
Why I Love This Recipe
As a food writer, I’m always searching for desserts that strike the perfect balance between texture and flavor. These coconut cream tarts deliver:
- Buttery, tender tart shells
- Smooth, thick coconut custard
- Just the right level of sweetness
- A make-ahead option perfect for gatherings
The combination of coconut milk and whole milk creates a custard that’s rich without being overly heavy, while shredded coconut adds subtle chew and texture.
Coconut Cream Tarts
Buttery tart shells filled with rich, creamy coconut custard and chilled until perfectly set.
Prep: 25 min | Cook: 20 min | Total: min
Servings: 6 tarts
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons cold water
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar (for filling)
- 1/4 cup cornstarch
- 2 egg yolks (for filling)
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine flour, sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add egg yolk and cold water, mixing until dough forms.
- Press dough evenly into tart pans and bake 15-20 minutes until lightly golden. Cool completely.
- In a saucepan, heat coconut milk, whole milk, and sugar until sugar dissolves.
- Whisk cornstarch and egg yolks in a bowl. Gradually whisk in hot milk mixture.
- Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in shredded coconut and vanilla extract.
- Pour filling into cooled tart shells and refrigerate at least 2 hours until set.
Nutrition
- Calories: 380 calories
- Fat: 24 g
- Carbs: 36 g
- Protein: 6 g
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Ingredients
For the Tart Shells
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons cold water
For the Coconut Filling
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 egg yolks
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
Ingredient Swaps & Notes
- Extra coconut flavor: Use full-fat coconut milk.
- Toasted coconut topping: Toast shredded coconut for added depth.
- Dairy-free option: Replace whole milk with additional coconut milk.
- Flavor boost: Add a splash of rum extract for tropical flair.
Chilling is key—allow enough time for the custard to fully set before serving.
Step-by-Step Instructions
1. Prepare the Tart Dough
Preheat oven to 350°F (175°C). In a bowl, combine flour, sugar, and salt.
Cut in cold butter until the mixture resembles coarse crumbs.
Add egg yolk and cold water, mixing until dough forms.
2. Bake the Shells
Press dough evenly into tart pans. Bake for 15–20 minutes until lightly golden. Cool completely before filling.
3. Make the Coconut Custard
In a saucepan, heat coconut milk, whole milk, and sugar until sugar dissolves.
In a separate bowl, whisk cornstarch and egg yolks. Gradually whisk in the hot milk mixture to temper.
Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in shredded coconut and vanilla extract.
4. Fill & Chill
Pour filling into cooled tart shells. Refrigerate for at least 2 hours, or until fully set.
Tips for Success
- Keep butter cold for a flaky crust.
- Stir custard constantly to prevent lumps.
- Use a fine-mesh strainer if you want ultra-smooth filling.
- Chill uncovered for the first hour to avoid condensation.
The custard will thicken further as it cools, creating that perfect sliceable texture.
Serving Suggestions & Pairings
These coconut cream tarts shine on dessert tables and brunch spreads. Pair them with:
- A comforting breakfast classic like Classic French Toast – The Golden Breakfast Everyone Loves
- A cozy baked treat such as Moist 1-Bowl Banana Bread – The Easy Recipe That Never Fails
- A light and refreshing option like The Ultimate Overnight Oats Guide – 1 Base Recipe, 6 Easy Flavors
For a full dinner spread before dessert, serve alongside:
- Easy Classic Pasta Salad for Any Gathering
- Fettuccine Alfredo – The Creamy Pasta That Became a Comfort Food Favorite
The tropical coconut flavor pairs beautifully with both savory and sweet dishes.
Nutritional Information (Per Tart)
- Calories: 380
- Fat: 24 g
- Carbohydrates: 36 g
- Protein: 6 g
Nutritional values are estimates and may vary depending on ingredient brands.
Storage & Leftover Tips
- Store covered in the refrigerator for up to 3 days.
- Keep chilled until ready to serve for best texture.
- Do not freeze, as custard texture may change.
For the freshest presentation, garnish just before serving.
More Recipes You’ll Love
If you enjoyed these creamy coconut tarts, try:
- Classic French Toast – The Golden Breakfast Everyone Loves
- Moist 1-Bowl Banana Bread – The Easy Recipe That Never Fails
- The Ultimate Overnight Oats Guide – 1 Base Recipe, 6 Easy Flavors
- Easy Classic Pasta Salad for Any Gathering
- Fettuccine Alfredo – The Creamy Pasta That Became a Comfort Food Favorite
Each recipe offers reliable, crowd-pleasing flavor for any occasion.
Final Thoughts
These Coconut Cream Tarts combine crisp buttery crust with silky coconut custard for a dessert that feels both indulgent and refined. They’re easy to prepare ahead, beautiful to present, and guaranteed to impress.
If you give this recipe a try, I’d love to hear how it turned out. Share your twist, leave a comment, and follow along for more approachable, flavor-forward recipes.
Happy baking! 🥥✨
