Description
Easy bite-size coconut cream pie tarts with crisp phyllo shells, creamy coconut filling, whipped cream, and toasted coconut.
Ingredients
24 frozen mini phyllo shells
1/3 cup sweetened shredded coconut
1 box (3.4 ounces) instant vanilla pudding mix
3/4 cup cold whole milk
1/2 cup canned full-fat coconut milk
1/2 teaspoon coconut extract
1 cup whipped topping or freshly whipped cream, divided
1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Toast coconut in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often. Transfer to a plate to cool.
2. Bake phyllo shells at 350°F for 5 to 6 minutes. Cool completely.
3. Whisk pudding mix, whole milk, coconut milk, and coconut extract for 2 minutes until thick.
4. Fold in 3/4 cup whipped topping and 3 tablespoons toasted coconut.
5. Spoon or pipe filling into cooled shells. Chill for 30 minutes.
6. Whip heavy cream, powdered sugar, and vanilla to medium peaks.
7. Top each tart with whipped cream and remaining toasted coconut. Serve chilled.
Notes
Use canned coconut milk, not refrigerated coconut beverage.
Bake and cool the phyllo shells before filling for the best crisp texture.
Prepare the filling up to one day ahead, but fill the shells close to serving time.
Store leftovers covered in the refrigerator. Freezing assembled tarts is not recommended.
Nutrition
- Serving Size: 1 tart
- Calories: 110 kcal
- Sugar: 7g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg