This simple Coconut Tartlets recipe has a creamy filling made from just a few ingredients. Toasted coconut garnish makes these coconut tarts 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.
We love mini desserts because you can easily make an array of them and let your guests mix and match. They're perfect for a buffet and your guests will appreciate your thoughtfulness at not presenting them with a huge, rich dessert that they feel obligated to eat.
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Why you'll love these Coconut Tartlets
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.
- The mini size means they're also small in terms of calories.
- You're not locked into one flavor if you offer a selection of small bite sweets. See below for other suggestions.
- They're self serve, making them perfect for a buffet.
- Your guests will appreciate your thoughtfulness at not presenting them with a huge, rich dessert that they feel obligated to eat.
- The small size means they're easy to garnish and make beautiful.
Ingredients for Coconut Tarts
- Heavy whipping cream- whipped
- Cream cheese- room temperature
- Sugar
- Coconut milk
- Vanilla or coconut extract- 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 delicious - the flavor will just be a little more mild.
- Coconut- toasted
- Mini phyllo shells- These can be bought in the freezer section of the grocery store.
How to make this Coconut Tartlet recipe
- 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.
- Toast the coconut for garnishing.
- Cream the cream cheese and sugar until smooth.
- Add extract and coconut milk and blend well.
- Whip the heavy whipped cream and fold it into the cream cheese mixture.
- Pipe the mixture into the tart shells using a baggie with a corner cut off or a pastry bag.
- Garnish with toasted coconut and chill for 30 minutes before serving.
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Expert Tips
- 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.
- Chill the bowl and beaters that you'll use for making the whipped cream.
- Make sure your cream cheese is at room temperature.
Substitutions and Variations
- You can 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.
Storing Tips
Make Ahead
We like to make them no more than two days in advance of serving. Beyond that the shells can get soft and not be as crispy.
Freezer
We have not tested freezing them. However, we have frozen our Mini Chocolate Chip Cheesecakes (with a similar ingredient list) and they were great! In fact, they made a delicious frozen treat and they were excellent after thawing.
What to serve with coconut tarts
We love setting out a selection of small desserts at a party- Our guest love the variety and they always get eaten more than big cakes or pie do. Here's a few mini dessert ideas for your next gathering.
- Strawberry Shortcake Shots (equally pretty and uber easy)
- Mini Chocolate Chip Cheesecakes
- Coconut Pecan Cookies
- Lemon Tarts with Cheesecake Layer
- Pecan Pie Cheesecake Small Bites
- Key Lime Cupcakes: Mini Sized
- Coconut Chocolate Chip Cookies with Brown Butter
- Mini Carrot Cake Cupcakes
- For a boozy twist add Mudslide Pudding Shots and Key Lime Pie Pudding Shots
FAQ's about coconut tarts
We like to make them no more than two days in advance of serving. Beyond that the shells can get soft and not be as crispy.
Yes! Coconut cream is denser (thicker) because it has a higher fat content. We only tested this recipe using coconut milk and therefore cannot guarantee what kind of results you would get with coconut cream.
I would plan on about 4 per person, though most people won't eat more than 2 or 3. If you have a big selection, plan according to how many more choices there are.
We have not tested freezing them. However, we have frozen our Mini Chocolate Chip Cheesecakes (with a similar ingredient list) and they were great! In fact, they made a delicious frozen treat and they were excellent after thawing.
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.
📖 Recipe
Coconut Tartlets Recipe
Ingredients
- ½ cup heavy whipping cream whipped
- 4 ounces cream cheese room temperature
- 3 Tablespoons sugar
- 3 Tablespoons coconut milk
- 1 teaspoon coconut extract or vanilla extract
- ⅓ cup coconut toasted
- 25-30 mini phyllo shells
Instructions
- Cream sugar and cream cheese until well blended. Add extract and coconut milk and blend well.
- Gently fold in whipped cream.
- Chill mixture for 25-30 minutes.
- Pipe into prepared tart shells and top with toasted coconut.
- Chill until ready to serve.
Katia says
Had a gathering yesterday and made this little coconut tarts and everyone loved them and they went so fast. My only regret is not making a second batch
Pam says
Hahaha... next time, Katia!
Tara says
Oh how cute! I love these little bite sized treats. Sounds absolutely amazing with the mini phyllo shells as the base.
Pam says
Thanks so much, Tara.
Aimee Mars says
These are absolutely adorable and look so easy to make! I think this is going to be my go-to dessert now for entertaining.
Pam says
Thanks, Aimee!
Angela says
Coconut desserts are my absolute favorite! I love that I can use phyllo shells with this. So easy and delicious!
Michelle says
These are beautiful! I love how easy the filling is
Linda B says
These little Tartlets are absolutely delicious!
Renita Hudson says
By any chance can I use cool whip or redi whip to fold in instead of making whipped cream?
Pam says
Cool whip might work Renita, but I wouldn't try redi whip. We haven't tested it with cool whip either. Making real whipped cream is quick and easy though, and gives a far superior taste to cool whip.
Becky says
This recipe looks delicious. Would that be the canned coconut milk, versus the coconut milk in the dairy section of the grocery store? I assume it is the canned milk. Thanks Becky
Pam says
Yes, Becky. It is the type in the can.