A shortbread crust filled with a smooth, delectable coconut filling and topped with sweetened whipped cream. This Creamy Coconut Tart is the perfect dessert for Easter or really for any time.
This Creamy Coconut Tart♡ . . . wow! I made this for the first time years ago and fell deeply in love with it! Like so many things I’ve made, I kind of forgot about it until I was thumbing through a few of my cookbooks the other day and saw it again.
Coconut cream pie is probably one of my favorite cream pies. It’s the perfect pie for any holiday or any occasion. Unless of course you hate coconut. If that’s the case, then feel free to ignore this post and come back on Wednesday.
This Creamy Coconut Tart is going to be the perfect dessert to add to your Easter dinner menu.
It starts with a simple homemade shortbread crust and then filled with a smooth, velvety coconut custard and topped with sweetened whipped cream. Also, in between the layers is a sprinkling of toasted coconut. . . .YUM!
This tart is amazing! It’s insanely scrumptious and really simple to make. Toss your crust ingredients into a food processor and pulse it for just a bit. You will end up with a “floury” mixture.
Press the mixture press into the bottom of your tart pan.
Bake it until golden brown and then let it cool.
Fill the cooled tart shell with the toasted coconut and cooled coconut custard (forgot to take step by step photos of the custard 🤦♀️). Top it with sweetened whipped cream and let it hang in the fridge for just a bit until it’s nice and chilled.
The hardest part is waiting for this to chill enough to eat. It’s velvety smooth and absolutely divine!
How long will this keep in the fridge?
This will be good in the fridge for up to three or four days. The crust will begin to get a little soft after a day or two, but it will still be delicious.
A few helpful reminders:
- The crust needs 15 minutes in the freezer before you bake it so plan ahead. It also needs to be cooled completely before adding the filling to it.
- The filling needs time to cool before adding it to the baked crust. It also needs at least two to three hours of chill time in the fridge so plan ahead.
- If you love coconut flavor, but not the texture of it, you can leave off the layers of toasted coconut.
If you love coconut like I do, then you’re doing to love this tart. It really is the perfect dessert to end any meal.
This is a good one!Print
Recipe Source: Adapted slightly from Keeping Up Cookbook.