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Coconut Cream Tarts

These Coconut Cream Tarts with a Shortbread Cookie Crust are simple to make, and are SO delicious! This recipe makes 6 – 3 inch tarts, or 1 -10 inch tart.

Tart.  I love that word.  Just say it out loud.  Tart.  Tart. I just hear the word and I need one.  Stat.  And that’s likely the reason I don’t make them very often, because if I do, I have to eat one.  I mean you can’t just let a tart sit there looking all tarty.  And if there’s a coconut cream tart…oh man…I don’t stand a chance against a coconut cream tart.

Me + coconut = true love.

Coconut Cream Tarts Recipe

I made some this past weekend and they didn’t last more than 2 minutes.  Devoured in absolute silence, with oohs and ahhs and finger licking…I even saw my son lick his plate.  These tarts are amazing. You should make some.  I promise they’re not hard.  Don’t be fooled by how long the recipe looks – they really are easy, I promise. And besides, a coconut cream tart is worth your efforts!  😉



Coconut Cream Tarts

Coconut Cream Tarts Recipe

This recipe makes 6 – 3 inch tarts, or 1 -10 inch tart.

  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cooling Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 6 , 3 inch tarts OR 1, 10 inch tart 1x
  • Category: Dessert


Units Scale

The Shortbread Crust:

  • 1 1/4 cups flour
  • 1/3 cup sugar
  • pinch of salt
  • 1/2 cup butter (cut into chunks)
  • 1 egg yolk
  • 6, 3 inch mini tart pans (or 1 large 10 inch tart pan)

The Coconut Cream:

  • 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 tbsp cornstarch
  • 1 pinch of salt

The Topping:

  • whipping cream


The Crust:

  1. Preheat your oven to 400 degrees F.
  2. In a food processor, process the flour, sugar and salt for about 10 seconds.
  3. Then add the chunks of butter and process until the mixture looks like coarse crumbs.
  4. Add the egg yolk and process again until the egg is thoroughly combined.
  5. If you are making mini tarts (tartlets), separate the mixture into 6 – 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
  6. If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.

The Coconut Cream:

  1. First, using a knife, split the vanilla bean gently lengthwise down the middle, careful not to cut through the bean. You basically just want to open it up.
  2. In a saucepan over medium heat, bring the milk, cream of coconut, coconut, and the vanilla bean to a simmer.
  3. Remove from heat, and let sit for 1 hour to allow the flavours to come together. Then after this time, remove the vanilla bean.
  4. In a mixer, beat together the egg yolks, sugar, cornstarch, and salt.
  5. Beat together until thick and pale yellow.
  6. After the milk mixture has sat for the 1 hour, reheat it until it is hot again.
  7. Once the milk mixture is hot, slowly pour it into the mixer, while the mixer is going at medium speed.
  8. Once the cream is mixed thoroughly, transfer it to a saucepan and cook it over medium heat, whisking constantly, until boiling, and the mixture thickens.
  9. You can strain the cream through a sieve to remove the shredded coconut, but I like to leave it in the cream. It’s delicious!
  10. Let the coconut cream cool completely before adding it to your tarts.
  11. Make sure to stir the cream well before using.

Whipped Cream:

  1. Using a mixer make your whipped cream.

Putting the Tarts Together:

  1. Once the tarts and coconut cream have cooled completely, fill the centre of the tarts with a scoop of the cream.
  2. Top with whipped cream.


If you want your tarts to look extra special, you can sprinkle on some toasted coconut after you have assembled them. To do that, spread about 1/4 cup of sweet shredded coconut onto a baking sheet, and put it in a 350 degree oven for about 2-3 minutes. Just watch the coconut closely, as it turns brown very quickly. (Note: do not put your tarts in the oven, you are just toasting the coconut to put on top.)

Keywords: coconut cream tart, tart recipe

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Crust recipe from the Joy of Cooking, Coconut Cream recipe from Martha Stewart

More Delicious Tart Recipes:


Have a delicious day!

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    1. The recipe looks delicious and quite simple to make. The cream coconut your talking about is it in a can? Cannot.wait to try ?

      1. Hi Rhonda! The coconut cream does sometimes come in a can, but it’s not to be confused with coconut milk. Cream of coconut is thick and very sweet, and commonly used in mixed drinks. Hope that helps!

  1. Fabulous looking recipe—thank you!!! What is coconut cream, though?

    I’m saving this to a special folder and look forward to making it soon!!!

    Some days just need a little treat and I think this one will do the job with lots of taste and very little sugar….this week has been a heavy one for us,…we learned my husband has a lung tumor–that’s probably cancerous–and needing surgery….I think I’ll make this recipe for him….and nurture him with love and lots of prayers…and…tarts!

    Thanks for all you give through your blog!!
    Great job!!
    Love it!!

  2. Hi Jo-Anna, visiting from the party at Tatertots and Jello – these looks simply beautiful! I love Coconut Cream anything and wish I could just grab one right now! 🙂 So pinning these beauties and thank you for sharing the recipe. Have a wonderful weekend!

  3. Pingback: Maple Cream Tarts
  4. I’m so looking forward to making these tarts! Your photo is gorgeous. No wonder they didn’t last long! I’ve featured them on Friday Finds today. Thanks for sharing the recipe and enjoy your weekend.

  5. Plan to make these ASAP, but would you kindly provide the diameter of the “large” tart pan you mention as an alternative to the small, individual tart pans? 8-inch, 9-inch, larger?

    Thank you very much for the fabulous recipe!


      1. Thanks very much for the pan size info. After I sent my originall email, I noticed that at the top of the recipe, a 10-inch pan was called for if not using the smaller pans. I just got a new 8″ tart pan, so I’m going to make this tart today. I’ve always had the French tinned tart pans with removable bottoms, but I just discovered the Fat Daddio tart pans, which I much prefer. They’re much sturdier, the fluting is a bit more shallow, and the flute width is a bit wider, making it easier to fit pastry in the pan, while still providing plenty of flute definition when the tart is removed. They’re also a snap to clean, so I’m a Fat Daddio convert now!

        Looking forward to making this lovely tart in my new tart pan!

        Thanks again!

  6. Do you think I could use Almond Milk in place of the 2 cups whole milk (maybe half and half). I know in some recipes such as puddings, it wont set.

  7. Does this recipe make enough custard for a 9″ deep dish pie? I would like to try this coconut custard recipe, but instead of making a tart I want to make a coconut cream pie with a sky high meringue.

  8. Hey Jo-Anna, I have made this recipe twice and both times the custard did not set, remained milk like. Perhaps I used the wrong coconut cream? What kind do you use?

    1. Hi Mary! Oh I’m sorry to hear that! I’ve used Thai Kitchen and Grace brands for these tarts…make sure it’s the coconut cream, not coconut milk. Also, if the filling is not setting, you could try adding more cornstarch.

      1. Thanks Jo-Anna, my husband made it with me again tonight because the taste is so yummy . He found that cooking the mixture in the final step until it thickens instead of just to the boiling point makes all the difference. Thanks for the yummy recipe. It will be taken to a party this weekend and I know it will be a hit. Mary

      1. One way to avoid a soggy tart crust is to brush melted white chocolate on the bottom of the tarts before filling. It acts as a barrier between the crust and custard. Tarts are delicious. Although it takes a bit of waiting time until you can enjoy them, the elements are all easy to put together. For. anyone who loves coconut, they will love these!

  9. 5 stars
    Awesome recipe …just finished making 6 tarts. The filling is so flavourful with the cream of coconut. Must leave the coconut pieces in the filling if you’re a fan of coconut. Thanks for sharing and now I must share recipe with my family and friends. Next time I will try making one huge flan tart. Have you ever tried it with a regular pie dough crust?

  10. 5 stars
    It’s me again Sherry lol….. I just made coconut cream tart recipe using a regular pie crust dough and it turned it great. You must try it one day 🙂

    1. Hi Cassie! The 1 hour cooling time just allows the cream centre to rest and allows the flavours to come together…I find this step makes for a more flavourful tart.

  11. Hi there,
    Planning on making this for my Husbands birthday tomorrow. Do you think I could make the coconut cream and tarts today and just not assemble til tomorrow? I know the cream would need refrigerating but would the crusts need refrigerating since they are a shortbread?

    1. Hi! Absolutely you can do this! I personally wouldn’t refrigerate the crusts, they’re safe on the counter…I think storing them in the fridge might soften them too much.

  12. Bonjours
    A quoi correspond en poids ou ml ,la tasse que tu utilise comme mesures pour les ingrédients pour faire cette délicieuse recette ?

  13. Hello. I am confused about the 1/2 vanilla bean. Do you leave the vanilla bean in? Or am I suppose to take it out at some point? I have never worked with vanilla beans, but I would like to try.