Coconut Cream Tarts are the ultimate tropical dessert when you’re craving something creamy, sweet, and beautifully simple. With a crisp shortbread cookie crust and silky coconut custard filling, these mini tarts feel bakery-worthy yet are surprisingly easy to make at home.
Whether you bake six charming 3-inch tarts or one elegant 10-inch tart, this recipe delivers rich coconut flavor balanced with smooth vanilla and a melt-in-your-mouth texture.
Why You’ll Love These Coconut Cream Tarts
- Buttery shortbread crust that’s crisp yet tender
- Creamy coconut custard infused with real vanilla
- Perfect for holidays, brunch, or dinner parties
- Easy make-ahead dessert
- Simple ingredients with big flavor
The combination of toasted sweetness from shredded coconut and smooth custard makes each bite comforting and irresistible.
Ingredients You’ll Need
For the Shortbread Crust
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- Pinch of salt
- 1/2 cup butter, cut into chunks
- 1 egg yolk
For the Coconut Cream Filling
- 2 cups whole milk
- 1/4 cup cream of coconut
- 1/2 cup sweetened shredded coconut
- 1/2 vanilla bean, split
- 4 large egg yolks
- 1/4 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
How to Make Coconut Cream Tarts (Step-by-Step)
Step 1: Prepare the Shortbread Crust
Preheat your oven to 350°F. In a bowl, whisk together flour, sugar, and salt. Cut in the butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add the egg yolk and mix just until the dough comes together.
Press the dough evenly into six 3-inch tart pans (or one 10-inch tart pan). Prick lightly with a fork. Bake for 12–18 minutes, or until lightly golden. Let cool completely.
Step 2: Heat the Coconut Base
In a saucepan over medium heat, combine milk, cream of coconut, shredded coconut, and the split vanilla bean. Warm gently until steaming but not boiling.
Step 3: Whisk the Custard
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
Step 4: Temper and Thicken
Slowly pour a small amount of the warm milk mixture into the egg mixture while whisking constantly. Gradually add more until combined, then return everything to the saucepan.
Cook over medium heat, whisking continuously, until thick and creamy. Remove from heat and discard the vanilla bean.
Step 5: Fill and Chill
Pour the coconut custard into the cooled tart shells. Smooth the tops and refrigerate for at least 3 hours, or until fully set.
Optional: Top with whipped cream or toasted coconut before serving.
Tips & Variations
- For extra texture, lightly toast the shredded coconut before adding.
- Make it lighter by using 2% milk instead of whole milk.
- No vanilla bean? Use 1 teaspoon pure vanilla extract instead.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend for the crust.
- Add fresh fruit like sliced strawberries or mango for a colorful finish.
Serving Ideas & Storage
Serve chilled for the best texture. These tarts pair beautifully with fresh berries or a light fruit salad.
Store covered in the refrigerator for up to 3 days. For best results, add whipped cream topping just before serving.
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Easy Coconut Cream Tarts with Buttery Crust
- Total Time: 240
- Yield: 6 mini tarts (3-inch) or 1 tart (10-inch) 1x
- Diet: Vegetarian
Description
These Coconut Cream Tarts have a crisp, buttery shortbread cookie crust and a silky coconut-vanilla custard filling. Make them as 6 adorable 3-inch mini tarts or one stunning 10-inch tart—perfect for parties, holidays, or a make-ahead family dessert.
Ingredients
FOR THE SHORTBREAD CRUST
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
Pinch of salt
1/2 cup butter, cold, cut into chunks
1 large egg yolk
FOR THE COCONUT CREAM FILLING
2 cups whole milk
1/4 cup cream of coconut
1/2 cup sweetened shredded coconut
1/2 vanilla bean, split (or 1 tsp vanilla extract)
4 large egg yolks
1/4 cup granulated sugar
1 tbsp cornstarch
Pinch of salt
OPTIONAL TOPPINGS
Whipped cream
Toasted shredded coconut
Fresh berries
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease 6 mini tart pans (3-inch) or 1 tart pan (10-inch).
2. Make the crust: whisk flour, sugar, and salt in a bowl.
3. Cut in the cold butter until the mixture looks like coarse crumbs.
4. Add egg yolk and mix just until a dough forms (do not overmix).
5. Press dough evenly into pans; prick the bottoms lightly with a fork.
6. Bake until lightly golden, about 12–18 minutes. Cool completely.
7. Make the filling: in a saucepan, warm milk, cream of coconut, shredded coconut, and the split vanilla bean until steaming (do not boil).
8. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
9. Temper the eggs: slowly whisk in a ladle of warm milk mixture, then whisk in another.
10. Pour everything back into the saucepan; cook over medium heat, whisking constantly, until thick and creamy (about 5–8 minutes).
11. Remove from heat; discard vanilla bean (or stir in vanilla extract if using).
12. Pour custard into cooled tart shells; smooth the tops.
13. Chill at least 3 hours (or overnight) until set. Top with whipped cream/toasted coconut if desired, then serve cold.
Notes
Make-ahead: These tarts are best after chilling and can be made 1 day ahead.
Vanilla swap: If you don’t have vanilla bean, use 1 teaspoon pure vanilla extract (stir it in after cooking).
Cream of coconut substitute: Use full-fat coconut milk for a less-sweet version (taste and add 1–2 tbsp extra sugar if desired).
Serving tip: Toast shredded coconut in a dry pan over medium heat for 2–4 minutes, stirring, until golden—great for topping.
Storage: Refrigerate covered up to 3 days. Add whipped cream right before serving for the prettiest look.
- Prep Time: 25
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 320
- Sugar: 20
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 6
- Cholesterol: 170
Nutrition Facts (Per Serving – Mini Tart)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 6g |
| Carbs | 34g |
| Fat | 18g |
| Fiber | 1g |
| Sodium | 120mg |
Nutrition values are approximate.
Final Thoughts
These Easy Coconut Cream Tarts are proof that elegant desserts don’t have to be complicated. The crisp shortbread crust and velvety coconut filling create a perfect balance of texture and flavor. Whether you’re baking for family, friends, or simply treating yourself, this tropical-inspired dessert is sure to impress.