There’s nothing quite like the thrill of turning simple ingredients into a delightful dessert that feels like a slice of paradise. Picture this: a creamy coconut filling cradled in a buttery tart shell, topped with a fluffy cloud of whipped cream and a sprinkle of toasted coconut flakes. These Coconut Cream Tartlets are not just a treat to eat; they’re a joyous experience that transports you to tropical shores with every bite.
After a long week of the same old meals, I found myself yearning for something refreshing and indulgent. That’s when these charming tartlets came to life, blending the sweetness of coconut milk and the richness of heavy cream. They’re incredibly easy to whip up, making them the perfect solution to impress guests or satisfy your sweet tooth without spending hours in the kitchen.
So whether you’re looking for a crowd-pleasing dessert for your next gathering or simply want to treat yourself, these Coconut Cream Tartlets are here to bring a touch of sunshine into your home. Let’s dive into this recipe and uncover the magic of homemade delights!
Why You'll Love This Coconut Cream Tartlets
- These Coconut Cream Tartlets are a breeze to make, allowing you to whip up a stunning dessert without the fuss.
- The creamy coconut filling is a flavor explosion that will transport your taste buds straight to a tropical paradise.
- Their versatility means you can enjoy them as a charming treat for a party or a simple indulgence for yourself.
- Visually, these tartlets are a feast for the eyes, topped with whipped cream and toasted coconut that make them irresistible.
Coconut Cream Tartlets Ingredients
For the Tart Shells
• All-purpose flour – Essential for creating a flaky, tender crust.
• Powdered sugar – Adds a touch of sweetness to the dough.
• Unsalted butter – Use cold and cubed for a buttery flavor and flaky texture.
• Salt – Enhances overall flavor; balance is key!
• Egg yolk – Helps bind the ingredients for a richer crust.
• Cold water – Just enough to bring the dough together; add gradually.
For the Coconut Cream Filling
• Coconut milk – The star of the show, providing that tropical flavor.
• Heavy cream – Adds a luscious texture and richness to the filling.
• Granulated sugar – Sweetens the filling perfectly; adjust to your taste.
• Cornstarch – Acts as a thickening agent for the filling.
• Salt – A pinch balances the sweetness.
• Vanilla extract – Infuses warm notes that complement the coconut.
• Shredded coconut – For texture; choose sweetened or unsweetened based on preference.
For the Whipped Topping
• Heavy cream – Makes a fluffy, decadent dollop for your tartlets.
• Powdered sugar – Sweetens the whipped cream without granules.
• Toasted coconut flakes – For garnish, adding a delightful crunch and flavor contrast.
These Coconut Cream Tartlets are more than just a dessert; they’re a delightful adventure in every bite!
How to Make Coconut Cream Tartlets
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Preheat your oven to 350°F (175°C). This ensures a perfectly baked tart shell with that delightful crunch.
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Mix the flour, powdered sugar, and salt in a medium mixing bowl. This dry mixture is the foundation of your tart shells, so make sure it’s well combined.
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Add the cold cubed butter to the bowl. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. This step will create that flaky texture you love!
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Stir in the egg yolk. Then, add enough cold water, one tablespoon at a time, until the dough just comes together. The dough should be soft but not sticky.
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Press the dough evenly into mini tartlet pans, about 3 inches in diameter, covering the bottom and sides. Prick the bottoms with a fork, then chill in the refrigerator for about 15 minutes.
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Bake in the preheated oven for 12–15 minutes or until lightly golden. Let them cool completely after baking. A perfectly baked tart shell will be a lovely canvas for your filling!
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Whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt in a saucepan over medium heat. This mixture needs your attention as it thickens.
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Cook for 5–7 minutes, whisking constantly until the mixture thickens and reaches a gentle boil. This is where the magic happens, transforming the ingredients into a luscious filling!
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Remove from heat and stir in the vanilla extract and shredded coconut. Let the filling cool for a bit before pouring it into the tart shells.
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Spoon the coconut cream filling into the cooled tart shells, smoothing the tops for a beautiful finish. This step is where you get to savor the delightful aroma of coconut!
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Refrigerate the tartlets for at least 2 hours to allow the filling to set. This is essential for that creamy, dreamy texture.
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Beat the heavy cream and powdered sugar in a mixing bowl until soft peaks form. This will be your delicious fluffy topping.
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Top each tartlet with a dollop of the whipped cream and sprinkle with toasted coconut flakes. Your Coconut Cream Tartlets are now looking irresistible!
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Serve chilled and enjoy your delicious Coconut Cream Tartlets! Every bite will take you to a tropical paradise.
Optional: Garnish with fresh mint leaves for an extra touch of freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Coconut Cream Tartlets?
Looking to turn your Coconut Cream Tartlets into a delightful feast? Here are some scrumptious side dishes and pairings to complement this tropical dessert.
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Fresh Fruit Salad: Juicy seasonal fruits brighten up the dessert table and give a refreshing contrast to the creamy tartlets.
A medley of sweet berries and tropical fruits can cleanse the palate nicely, making each bite of the tart even more enjoyable. -
Coconut Macaroons: For a double dose of coconut bliss, serve these chewy delights alongside your tartlets.
They provide a different texture while perfectly echoing the coconut theme, enhancing the tropical vibe of your dessert spread. -
Chilled Lemonade: A glass of tangy lemonade cuts through the sweetness, offering a zesty balance.
The refreshing acidity pinging against the lush coconut filling elevates the taste, making every bite even more delectable. -
Chocolate Drizzle: Consider decorating with rich chocolate sauce for those who enjoy a bit of decadence.
Chocolate and coconut create a classic pairing, with the smooth notes of cocoa beautifully complementing the tartlets. -
Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside the tartlets adds a luscious layer of richness.
This combination melts together in your mouth, bringing joy in warm, comforting flavors that everyone loves. -
Toasted Coconut Almond Granola: A sprinkle of crunchy granola provides a delightful texture contrast against the creamy filling.
The combination of coconut and almonds enhances the flavor profile, making each bite an adventure of different sensations. -
Mango Sorbet: Light and refreshing, mango sorbet is a fruity and fun dessert pairing.
It has the perfect level of sweetness and acidity, creating a perfect palate cleanser after the tartlets. -
Tea or Coffee: Pair your dessert with a warm cup of tea or coffee for a comforting touch.
The warmth of the beverage enriches flavors and provides a cozy ending to your meal, inviting lingering conversations.
Coconut Cream Tartlets Variations
Feel free to customize your Coconut Cream Tartlets with these exciting twists that will delight your palate.
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Gluten-Free: Replace all-purpose flour with a gluten-free flour blend for a crust that everyone can enjoy.
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Dairy-Free: Swap heavy cream with coconut cream and use a dairy-free butter alternative to keep it rich and tasty.
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Add Citrus: Mix in the zest of one lime or orange into the filling for a zesty kick that brightens every bite.
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Chocolate Drizzle: Melt dark chocolate and drizzle on top of the tartlets before serving for a luxurious indulgence.
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Tropical Twist: Incorporate crushed pineapple into the coconut filling for a refreshing burst of flavor that shouts vacation vibes.
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Nutty Crunch: Add chopped macadamia nuts or almonds to the filling for an added crunch that wonderfully contrasts the smoothness.
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Coconut Lime: Use lime juice instead of vanilla extract in the filling for a tangy twist that pairs beautifully with coconut.
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Spiced Up: Add a hint of cinnamon or nutmeg to the filling for a warm, spiced essence that gives a cozy feel to each tartlet.
Each of these variations opens up a world of flavor possibilities, ensuring your Coconut Cream Tartlets remain endlessly delightful and unique!
Make Ahead Options
These Coconut Cream Tartlets are an excellent choice for meal prep! You can prepare the tart shells up to 24 hours in advance. Simply bake the shells, let them cool, and store them in an airtight container at room temperature to keep them crisp. The creamy coconut filling can be made up to 3 days ahead—just refrigerate it in a sealed container to maintain its luscious texture. When you’re ready to serve, fill the tart shells with the chilled coconut cream filling, then top with whipped cream and toasted coconut flakes. This way, you’ll have delightful, ready-to-serve desserts that taste just as delicious as if they were freshly made!
How to Store and Freeze Coconut Cream Tartlets
Fridge: Store the Coconut Cream Tartlets in an airtight container for up to 3 days. This keeps them cool and preserves their creamy texture.
Freezer: For longer storage, freeze the tartlets without whipped cream for up to 1 month. Wrap each tartlet tightly in plastic wrap and then in foil.
Thawing: To enjoy frozen tartlets, place them in the fridge overnight to thaw. Once defrosted, top with fresh whipped cream before serving for that just-made taste.
Reheating: If preferred, enjoy chilled or bring to room temperature before serving; avoid reheating to maintain the delicate filling.
Chef's Helpful Tips
- When making Coconut Cream Tartlets, ensure your butter is as cold as possible to achieve that perfect flaky texture in the crust.
- Avoid overmixing the dough, as this can lead to tough tart shells; mix just until the ingredients are combined.
- For a more intense coconut flavor, consider toasting your shredded coconut before incorporating it into the filling.
- Remember to refrigerate your tartlets for at least two hours, as this will help the filling set properly and enhance the overall taste.
Coconut Cream Tartlets Recipe FAQs
What type of coconut milk is best for the filling?
I recommend using full-fat coconut milk for the creamiest and richest flavor in these Coconut Cream Tartlets. Look for canned coconut milk without any additives to ensure you’re getting pure coconut goodness. Check the label for a creamy consistency, and avoid options labeled as “light” since they contain less coconut.
How should I store leftover tartlets?
Store your Coconut Cream Tartlets in an airtight container in the fridge for up to 3 days. This helps them retain their delicious creamy texture and flavor. Make sure they are completely cool before storing to prevent condensation from forming inside the container.
Can I freeze Coconut Cream Tartlets?
Yes, you can! To freeze them, wrap each unassembled tartlet shell tightly in plastic wrap and then in foil. They can last up to 1 month in the freezer. Just remember to freeze them without the whipped cream topping. When you’re ready to enjoy, simply thaw them in the refrigerator overnight, and top with fresh whipped cream before serving for that delightful finish.
What should I do if the tart shell is too tough?
If you find that your tart shell is too tough, it could be due to overmixing the dough. Be sure to mix just until the ingredients are combined and avoid kneading it too much. For next time, you can also check that your butter is very cold, which helps create that desirable flaky texture.
Are these tartlets suitable for people with allergies?
As they contain butter, heavy cream, and eggs, Coconut Cream Tartlets may not be suitable for those with dairy or egg allergies. However, you can substitute with dairy-free alternatives, such as coconut cream in place of heavy cream, and a vegan butter alternative for the crust if needed. Always double-check ingredient labels if you’re serving someone with food allergies.
How can I make a lighter version of the filling?
To lighten up the coconut cream filling, you can use light coconut milk instead of full-fat, and substitute half of the heavy cream with a dairy-free yogurt or silken tofu blended until smooth. This will reduce the overall fat while still giving you that luscious coconut flavor.
Equipment
- medium mixing bowl
- saucepan
- Whisk
- mini tartlet pans
Ingredients
For the Tart Shells
- 1 cup All-purpose flour Essential for creating a flaky, tender crust.
- 1/4 cup Powdered sugar Adds a touch of sweetness to the dough.
- 1/2 cup Unsalted butter Use cold and cubed for a buttery flavor and flaky texture.
- 1/4 teaspoon Salt Enhances overall flavor.
- 1 large Egg yolk Helps bind the ingredients for a richer crust.
- 2-4 tablespoons Cold water Just enough to bring the dough together.
For the Coconut Cream Filling
- 1 can Coconut milk The star of the show, providing tropical flavor.
- 1 cup Heavy cream Adds a luscious texture and richness to the filling.
- 1/2 cup Granulated sugar Sweetens the filling perfectly.
- 1/4 cup Cornstarch Acts as a thickening agent for the filling.
- 1/4 teaspoon Salt A pinch balances the sweetness.
- 1 teaspoon Vanilla extract Infuses warm notes that complement the coconut.
- 1 cup Shredded coconut Choose sweetened or unsweetened based on preference.
For the Whipped Topping
- 1 cup Heavy cream Makes a fluffy, decadent dollop.
- 2 tablespoons Powdered sugar Sweetens the whipped cream without granules.
- 1/4 cup Toasted coconut flakes For garnish, adding a delightful crunch.
Instructions
How to Make Coconut Cream Tartlets
- Preheat your oven to 350°F (175°C).
- Mix the flour, powdered sugar, and salt in a medium mixing bowl.
- Add the cold cubed butter to the bowl. Mix until resembling coarse crumbs.
- Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together.
- Press the dough evenly into mini tartlet pans, prick bottoms with a fork, and chill for 15 minutes.
- Bake in the preheated oven for 12-15 minutes or until lightly golden. Cool completely.
- Whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt in a saucepan over medium heat.
- Cook for 5-7 minutes, whisking constantly until thickened.
- Remove from heat and stir in vanilla extract and shredded coconut. Let cool before pouring into tart shells.
- Spoon the filling into the cooled tart shells, smoothing the tops.
- Refrigerate the tartlets for at least 2 hours to allow the filling to set.
- Beat the heavy cream and powdered sugar in a mixing bowl until soft peaks form.
- Top each tartlet with a dollop of whipped cream and sprinkle with toasted coconut flakes.
- Serve chilled and enjoy your delicious Coconut Cream Tartlets!
