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.
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.
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!
- 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
Cream together sugar and butter. With such a steep sugar to butter ratio, this didn't get very creamy. That is ok.
Add egg, milk, and 1 c shredded coconut. Blend all ingredients together with electric mixer
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.
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.