Coconut Cream Tart

Spring is finally here!! I don’t know about you, but I am definitely ready for some sunshine and warmer weather. I’m also ready for spring break and Easter! And since Easter is right around the corner, I decided to get a jump start on my menu planning for our holiday dinner. I always start with dessert when I plan any meal because it’s the most important part!!! And this tart is the perfect ending for any holiday meal, it’s beautiful, super simple to make, and most importantly, its delicious!!!
Is there anything better than silky creamy coconut custard piled into a buttery flaky crust and topped with fluffy lightly sweetened whipped cream and crunchy toasted coconut? I don’t think so!!
Most coconut cream filling recipes use milk as the base for the custard but I use coconut milk. Why use plain old milk when you can use coconut milk? I mean, aren’t we trying to get maximum coconut flavor into our custard? If I’m having a coconut dessert I want to pack as much coconut flavor as I can get into my recipe!


This recipe can be baked in a pie pan if you don’t have a tart pan handy. I like to use a tart pan because I think it makes for a pretty presentation  and I like how easy a tart is to slice. Just be sure to let your Coconut Cream Tart chill long enough in the fridge. You can even leave it overnight to chill if you are making it for the next day. Just whip up the fresh cream right before serving and top with the toasted coconut. Don’t skip on toasting the coconut! It really enhances the flavor and helps with added texture and color.
Enjoy! Jenn xoxo
Coconut Cream Tart Recipe
Refrigerated pie crust or homemade
1 can coconut milk (13.5 oz)
1/2 C half and half
4 egg yolks
1/4 C cornstarch
1/2 C sugar
3 Tbs butter
2 tsp pure vanilla extract
1 1/4 C shredded sweetened coconut
2 C heavy whipping cream
1/4 C powder sugar
1/4 toasted shredded coconut
Place your pie crust in a 8 inch tart pan
Bake according to directions, making sure to pierce crust with fork.
While pie crust is cooking prepare filling.
In a medium saucepan whisk together sugar and cornstarch.
In a measuring cup pour the can of coconut milk and add enough half and half to make 2 cups total. Add the eggs yolks and mix until combined. Pour into the saucepan with the sugar/cornstarch mixture and whisk until smooth.
Bring to a boil over medium heat whisking constantly. Boil for 1 minute. Remove from heat and add the butter, vanilla extract, and 1 1/4 C shredded sweetened coconut. Cover surface of pudding with plastic wrap and let cool for about 30-40 minutes.
Place the filling into the baked pie crust and smooth the top. Place plastic wrap directly on the surface of the tart and Refrigerate for at least 2 hours.
In a medium bowl add the powdered sugar and heavy cream. Using a hand mixer whip the cream and sugar until stiff peaks form. Spread the whipped cream over the top of the tart and top with the toasted coconut.
Slice and serve!

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