Coconut Tarts

Coconut Tarts
I know that coconut is one of those flavors that, for the most part, people either love or hate. I am very much in the love category. So when I came across Granny’s recipe for coconut tarts, I snatched it right up. Which, as it turns out, was a waste of energy, since Maddy is in the hate camp. So, to Maddy, and all of her fellow campers, I am sorry. But to anyone on my side of the coconut divide, stop what you are doing, roll out some (pre-packaged) pie crust, and make these really super easy delicious coconut tarts.
Coconut Tarts in progress
Our coconut-loving intern/mom helped me out with this one. She has endless energy, so we were able to make this recipe 3 times and experimented with 5 variations. First, we made them exactly according to the instructions, and then tried less sugar, added flour, flavored some with lime zest and others with chocolate chips, and subbed coconut milk for regular milk. As a lover of coconut, I liked all of the variations, especially once we decreased the sugar. The coconut flavor was able to shine a little brighter when we lowered the sweetness level a touch. And the flaky pie crust texture was the perfect little cup for the soft creamy coconut filling.

Coconut Tarts right out of the oven

Making (and eating) these coconut tarts all weekend made me more of a coconut lover than ever. I just can’t understand why this flavor is so polarizing. I know for Maddy, it is the texture of flaked coconut, and not the flavor. According to the Huffington Post, the ten most polarizing foods are: cilantro, celery, licorice, green pepper, marzipan, mayonnaise, blue cheese, and Vegemite. And at number nine, right before LIVER, is coconut!! I just don’t get it! How can this tropical, refreshing, healthy fruit be on the same list with liver, marzipan, and Vegemite?? Let me know if you have any insight.

Coconut Tarts with bite marks
In the meantime, here is Granny’s recipe for coconut tarts with our favorite slight modifications. If this recipe doesn’t make you love coconut, I give up. And if you are already a coconut fan, these are so simple and delicious, you have to try them. You will not be disappointed. And for you coconut haters, Granny also has a liver recipe or two. Maybe they will be more up your alley. But they are still sitting pretty in the box waiting for one of us to snatch them up. It could be a while.
Coconut Tartts recipe card from Granny's Recipe Box Blog
Coconut Tarts

You will not be able to stop making these simple and full-of-flavor coconut tarts. They are soft and sweet on the inside surrounded by a flakey pie crust and topped with flaked coconut. Save yourself even more time with a store bought crust. This is the best coconut tart recipe I have ever tried!

Servings: 9 tarts
  • 3/4 c sugar
  • 1 T butter
  • 1 egg
  • 1/4 c milk I liked it best with the solid part of canned unsweetened coconut milk.
  • 1 c shredded coconut I used sweetened. I think unsweetened would be fine too.
  • 1 T flour
  • 1/4 c shredded coconut for sprinkling
  • 1 pie crust I used prepackaged Pillsbury
  1. Cream together sugar and butter. With such a steep sugar to butter ratio, this didn't get very creamy. That is ok.

  2. Add egg, milk, and 1 c shredded coconut. Blend all ingredients together with electric mixer

  3. Use the top of a glass or cup to cut circles out of the unrolled, room temp pie crust. Line muffin tins with pie crust and fill half full with coconut mixture. 

  4. Bake in oven for 12 minutes. Turn the muffin tins and bake 12 more minutes. Sprinkle with shredded coconut. Return to the oven for 6 minutes or until a toothpick comes out of the center dry.

Coconut Tart Long Pin


1 thought on “Coconut Tarts”

  • I’m planning to make these today as a thank you for my coconut loving neighbor. I’m considering drizzling dark chocolate over some, I’ll see what I think after they are done.

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