Coconut Cream Tart Recipe

Name: Coconut Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 oz shortbread cookies such as Lorna Doone, finely ground (2 cups); 1 1/4 cups sweetened flaked coconut (3 oz); 1/2 stick (1/4 cup) unsalted butter, melted; 1 cup whole milk; 5 tablespoons cornstarch; 1 cup heavy cream; 1 cup well-stirred canned cream of coconut (not coconut milk) such as Coco Lopez; 2 large eggs, lightly beaten; 1/2 teaspoon coconut extract; 1 cup chilled heavy cream; 1/4 cup sour cream; 1 teaspoon sugar; Special equipment: a 9-inch round fluted tart pan (1 inch deep) with removable bottom

Servings: persons

7 1/2 oz shortbread cookies such as Lorna Doone, finely ground (2 cups)
1 1/4 cups sweetened flaked coconut (3 oz)
1/2 stick (1/4 cup) unsalted butter, melted
1 cup whole milk
5 tablespoons cornstarch
1 cup heavy cream
1 cup well-stirred canned cream of coconut (not coconut milk) such as Coco Lopez
2 large eggs, lightly beaten
1/2 teaspoon coconut extract
1 cup chilled heavy cream
1/4 cup sour cream
1 teaspoon sugar
Special equipment: a 9-inch round fluted tart pan (1 inch deep) with removable bottom

1
Preheat oven to 350F.
2
Pulse cookie crumbs, coconut, and butter in a food processor until coconut is finely ground, then press evenly onto bottom and up side of tart pan.
3
Bake in middle of oven until golden, about 16 minutes, then cool completely in pan on a rack.
4
Stir together milk and cornstarch until well blended.
5
Bring heavy cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.
6
Whisk cornstarch mixture, then add to cream in a stream, whisking.
7
Boil custard, whisking constantly, 1 minute.
8
Remove from heat and immediately whisk in eggs and coconut extract.
9
Pour custard into cooled crust and smooth top.
10
Cover custard with a round of wax paper (to prevent a skin from forming) and cool to room temperature, about 1 hour.
11
Chill tart until set, at least 4 hours.
12
Beat together cream, sour cream, and sugar with an electric mixer until it just holds stiff peaks.
13
Remove wax paper from tart and spread cream evenly over tart.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 1/2 oz shortbread cookies such as Lorna Doone, finely ground (2 cups), 1 1/4 cups sweetened flaked coconut (3 oz), 1/2 stick (1/4 cup) unsalted butter, melted, 1 cup whole milk, and more.

Yes, Coconut Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cream Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions