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+ servings
little 4 inch mini coconut tart on a tray full of them

Coconut Cream Mini Tart

Creamy, thick coconut custard

Course Dessert
Cuisine American
Keyword coconut cream pie, coconut mini tart, meringue
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 8 mini tarts
Author Christina


  • 3/4 c raw sugar
  • 1/4 c cornstarch
  • 2 c milk
  • 1 c heavy cream
  • 3 T butter
  • 1 c toasted coconut
  • 1 1/2 tsp vanilla extract
  • 4 eggs, separated
  • 2 T powdered sugar
  • 1/4 tsp cream of tartar


  1. Place milk and cream in a microwavable bowl.

  2. Whisk in the egg yolks only, reserve the whites in a mixing bowl.

  3. Add raw sugar and corn starch and whisk thoroughly.

  4. Add butter.

  5. Microwave for 2 minutes and whisk thoroughly.

  6. Microwave again for 2 minutes and whisk thoroughly, continue this pattern until mixture thickens.

  7. Stir in 3/4 c of the coconut, and 1 tsp of the vanilla.

  8. Whisk well and set aside.

  9. In the mixing bowl with the egg whites add cream of tartar.

  10. Beat until soft peaks form.

  11. Add powdered sugar and 1/2 tsp vanilla and beat until stiff peaks form.

  12. Place in a ziplock bag or icing bag.

  13. Fill mini tarts with coconut filling, pipe meringue on top of filling, sprinkle with remaning toasted coconut.

  14. Bake in the oven at 350 for about 10 minutes until tops of meringue is lightly browned.