Coconut Cream Tartlets are little bites of warm coconut flavor wrapped in a crisp shell. They smell like toasted coconut and vanilla, and they stop the house from feeling ordinary. If you want an easy dessert that kids love and adults enjoy with tea, this is it. For another small-treat idea, try a twist on breakfast with this Blueberry Bagel with Cream Cheese for a sweet-salty pairing.

Why Make This Recipe

Quick & Easy: Simple steps and mostly pantry staples.
Family Favorite: Kids love the creamy filling and toasted coconut on top.
Budget-Friendly: Uses coconut milk and basic baking ingredients.
Make-Ahead Friendly: You can prepare shells or filling a day ahead.

This recipe stands out because the filling is silky and lightly coconutty, not overly sweet. The contrast between a warm, crisp shell and cool, creamy filling brings comfort and a little nostalgia—like a bakery treat made in your own kitchen. It’s the kind of dessert that pulls people to the table and starts quiet smiles.

Ingredients

For the base (makes about 12 tartlets):

1 1/4 cups (155 g) all-purpose flour
1/4 cup (30 g) shredded unsweetened coconut (desiccated)
1/4 cup (50 g) granulated sugar
1/2 tsp salt
1/2 cup (115 g) unsalted butter, cold and cut into cubes
1 large egg yolk
2–3 tbsp ice water (as needed)

For the coconut cream filling:

1 1/4 cups (300 ml) full-fat coconut milk (shake can before opening)
3/4 cup (150 g) whole milk or heavy cream (for extra richness)
1/2 cup (100 g) granulated sugar
3 tbsp cornstarch
3 large egg yolks, lightly beaten
1 tsp vanilla extract
1/3 cup (35 g) sweetened shredded coconut (for texture)

For the topping:

1 cup (240 ml) heavy cream, cold (for whipped cream)
2 tbsp powdered sugar (or to taste)
2 tbsp toasted shredded coconut (to sprinkle on top)

Helpful notes: use unsalted butter so you control salt. For a dairy-free version, use full coconut milk and a coconut cream substitute for whipping.

How to Make Coconut Cream Tartlets

Preheat the oven to 350°F (175°C). Lightly grease a 12-cup tartlet pan. (Preheating gives a crisp shell.)
Make the dough: In a bowl, whisk flour, shredded unsweetened coconut, sugar, and salt. Cut in cold butter until mixture looks like coarse crumbs. Add the egg yolk and 2 tbsp ice water; mix until it just comes together. Add a bit more water only if needed. (Don’t overwork; handle gently for a tender crust.)
Chill the dough: Form a disk, wrap in plastic, and chill 30 minutes. (Chilling firms the butter so the shells stay flaky.)
Press into pans: Divide dough into 12 portions. Press each into the tartlet cups, pushing up the sides. Trim any excess. Prick bases lightly with a fork. Chill 10 minutes.
Blind bake shells: Line each shell with parchment and fill with pie weights or dried beans. Bake 12–14 minutes, remove weights and parchment, then bake another 4–6 minutes until light golden. Cool on a rack. (This keeps the base from getting soggy.)
Make the coconut filling: In a saucepan, whisk sugar and cornstarch. Gradually whisk in coconut milk and whole milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just starts to bubble. Reduce heat to low.
Temper the eggs: Whisk a few tablespoons of the hot milk into the beaten egg yolks, then slowly whisk the warmed yolks back into the pan. Cook 1–2 minutes, stirring, until very thick. Remove from heat and stir in vanilla and shredded coconut. (Tempering prevents scrambled eggs and makes a smooth filling.)
Cool slightly: Let the filling cool 5–10 minutes, stirring occasionally to release steam.
Fill the shells: Spoon the warm (not piping hot) coconut cream into each baked tart shell. Smooth the tops. Chill in the fridge at least 2 hours to set. (Chilling firms the filling and blends flavors.)
Make whipped cream: Beat cold heavy cream with powdered sugar until soft peaks form. Pipe or spoon a dollop onto each tartlet.
Toast coconut: Quickly toast shredded coconut in a dry skillet over medium heat, stirring, until golden and fragrant. Sprinkle on top just before serving. (Toasting adds a warm nutty smell and crunch.)

How to Serve Coconut Cream Tartlets

Plate a tartlet with a spoonful of whipped cream and a sprinkle of toasted coconut for a pretty, simple look.
Serve warm tart shells right from the oven topped with cool filling for a lovely contrast; offer extra whipped cream on the side.
Pair the tartlets with a scoop of cold fruit ice cream—try a bright pairing like blueberry cheesecake ice cream for a sweet, tangy balance.

How to Store Coconut Cream Tartlets

Fridge: Store finished tartlets in an airtight container in the refrigerator for up to 3 days. Keep whipped cream separate until serving if you can.
Freezer: Freeze baked empty shells wrapped tightly for up to 2 months. Thaw in the fridge before filling.
Reheat: If you prefer a warm shell, warm the empty baked shells in a 325°F (160°C) oven for 5–7 minutes, then fill and chill or serve immediately. Do not microwave filled tartlets; the filling can break down.

Tips to Make Coconut Cream Tartlets

Use full-fat coconut milk for a richer, silkier filling.
Don’t overbake the shells; they’ll dry out and lose tenderness.
Cool the filling slightly before filling shells—hot filling can make pastry soggy.
Toast coconut right before serving for the best aroma and crunch.

Variation

Gluten-free: Use a 1-to-1 gluten-free flour blend in the crust and press gently; bake similarly but watch timing.
Vegan: Use coconut oil or vegan butter for the crust, full coconut cream for the filling, and coconut whipped cream for topping.

FAQ — How long can I keep tartlets in the fridge?

Store them in an airtight container for up to 3 days. Keep toppings like whipped cream separate and add before serving for best texture.

FAQ — Can I use canned sweetened condensed milk instead of cornstarch?

You can, but the texture will change. Sweetened condensed milk makes a denser, sweeter filling. If you use it, reduce added sugar and skip the cornstarch, then simmer until thick.

FAQ — How do I stop the crust from getting soggy?

Blind bake the shells fully and cool them before filling. Also, let the filling cool slightly so steam won’t soak into the crust.

Conclusion

These Coconut Cream Tartlets give you a warm, cozy treat that smells like toasted coconut and vanilla. They feel special but stay easy to make, and they bring people together—kids love the cream, and guests notice the crisp, buttery shells. If you want a different coconut tart idea, check out Coconut Cream Tarts – A Pretty Life In The Suburbs for inspiration. Please leave a comment and a star rating if you try this recipe, and share a photo on Pinterest or Facebook so others can find this cozy dessert. What twist did you try? Let us know below!