I have a confession, I subscribe to Southern Living. The magazine I ridiculed my mom for years for reading, I now get in the mail. And I’m not gonna lie I actually like it. They have amazing recipes in every issue, which is the main reason I subscribe. Their December issue is always the best. I think I dog-eared a recipe on like every page this year. If you snubbed this magazine before, I highly suggest you check it out.
This recipe is from the current December 2010 issue. We made these for my brother-in-law’s birthday last weekend. We did them instead of cake and it was so nice because everyone each got their own little tart! I think they would make the perfect dessert for a holiday party. The white sprinkles of coconut look like snow to give a festive feel! If you like coconut you will love these. They are as tasty as they look!
COCONUT CREAM TARTS
-1/3 CUP ALL PURPOSE FLOUR
-4 LARGE EGGS
-2 CUPS MILK
-1-2 CUPS SWEETENED FLAKED COCONUT
-1 TBLS VANILLA EXTRACT
-1 PACKAGE FROZEN TART SHELLS
WHISK TOGETHER 1/4 CUP SUGAR, 1/3 CUP ALL-PURPOSE FLOUR, 4 LARGE EGGS, AND 2 CUPS MILK IN A HEAVY SAUCEPAN. COOK OVER MEDIUM HEAT, WHISKING CONSTANTLY, 10 MINUTES OR UNTIL A CHILLED PUDDING-LIKE THICKNESS. REMOVE FROM HEAT AND STIR IN 1 CUP SWEETENED FLAKED COCONUT AND 1 TBSP VANILLA EXTRACT. COVER AND CHILL 6-24 HOURS.
BAKE 1 8OZ PACKAGE FROZEN TART SHELLS ACCORDING TO PACKAGE DIRECTIONS AND LET COOL SPOON CUSTARD INTO THE PIE SHELLS. DOLLOP WITH SWEETENED WHIPPED CREAM, SPRINKLE WITH ADDITIONAL COCONUT.
MAKES 8 TARTS
PRINT RECIPE HERE