• Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Serves: 30 mini tarts

Coconut Cream Tarts

  • Recipe Submitted by on

 Ingredients List

  • 3/4 cup sweetened condensed milk
  • 1/2 cup lemon juice
  • 2 teaspoons flour
  • 1/8 teaspoon salt
  • 2 teaspoons lemon zest
  • 2 (1.9 ounce) boxes Athens Mini Fillo Shells
  • 1/2 cup sweetened coconut
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla


Preheat oven to 350.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and zest until combined and smooth.
Arrange shells on a baking sheet. Fill each cup with the lemon filling. Bake for 15-18 minutes until custard has set. Remove from oven and let tarts cool completely.
In the meantime, place coconut flakes in a large skillet over medium heat, stirring frequently, until the flakes are mostly golden brown. Transfer to a bowl or plate to cool.
For the whipped cream, beat cream, sugar, and vanilla with a handheld mixer until thickened and soft peaks form, about 3 minutes.
Spoon or pipe whipped cream on top of tarts and sprinkle with toasted coconut. Serve at room temperature or chill for later.

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