Easy Coconut Tarts: Bite Sized

Super easy coconut tarts have a creamy filling made from just a few ingredients. Toasted coconut garnish makes these mini desserts as beautiful as they are delicious.

The coconut lovers in your midst will be singing praises over these super easy bite sized sweet treats. As you rake in the compliments over how beautiful and tasty they are you can keep this secret: They’re easy – like super simple, just a few ingredients, made in minutes, easy.

The benefits of mini desserts

We love bite sized sweets and find that most everyone else does too. Besides that, here are a few reasons you’ll want them in your dessert arsenal.

1. The mini size means they’re also small in terms of calories.
2. You’re not locked into one flavor if you offer a selection of small bite sweets. See below for other suggestions.
3. They’re self serve making them perfect for a buffet.
4. Your guests will appreciate your thoughtfulness at not presenting them with a huge, rich dessert that they feel obligated to eat.
5. The small size means they’re easy to garnish and make beautiful.

What type of tart shells are best for coconut tartlets?

We love mini phyllo shells, found in the freezer section of your grocery. We’ve used them in savory items, like super easy Pimento Cheese Appetizers as well as sweet ones. This coconut filling will make enough for 25-30 of the mini’s made in the phyllo shells.

You could also make an easy tart shell in a mini muffin tin similar to what we’ve done in our Cheese Tartlets. The difference is you would need to bake and cool the shells first since this is a no bake filling.

You could also make completely homemade mini tart shells if that’s your thing. Of course, the number of coconut tarts you’ll end up with is going to vary with the size of your shells.

More mini desserts that would be great on a tray with coconut tarts

• Strawberry Shortcake Shots (equally pretty and uber easy)
• Mini Chocolate Chip Cheesecakes
• Lemon Tarts with Cheesecake Layer
• Pecan Pie Cheesecake Small Bites
• Key Lime Cupcakes: Mini Sized
• Mini Carrot Cake Cupcakes

Here’s how to make them

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1. Prepare your tart shells. If using the phyllo shells like we did they’ll need just a few minutes in the oven to crisp. Follow the directions on the package.
2. Chill the bowl and beaters that you’ll use for making the whipped cream.
3. Make sure your cream cheese is at room temperature.
4. Toast the coconut for garnishing. Below is our preferred method.
5. Cream the cream cheese and sugar until smooth.
6. Add extract and coconut milk and blend well.
7. Whip the heavy whipped cream and fold it into the cream cheese mixture.
8. Pipe the mixture into the tart shells using a baggie with a corner cut off or a pastry bag.
9. Garnish with toasted coconut and chill for 30 minutes before serving.

Our favorite way to make toasted coconut

Heat coconut in a small skillet over medium heat stirring constantly until it’s golden brown. You can toast coconut in the oven or under a broiler, but we find you have the most control if you make it like this.

For the most coconut flavor

For the most intense flavor use coconut extract, widely available in most grocery stores. If you prefer to use vanilla extract it will still be great – the flavor will just be a little more mild.

FAQ’s about coconut tarts

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