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1
For the crust:
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Crush graham crackers and combine with 1 cup of coconut. Melt butter and pour over graham cracker mixture, toss to combine. Press into a pie or tart pan. Refrigerate.
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3
For the custard filling:
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In a saucepan, combine the milk, sweetened condensed milk, egg yolks, vanilla and salt. Heat, stirring constantly, until nearly boiling. Take some of the warm milk mixture and combine in a small bowl with the corn starch, stir until smooth. Pour in the corn starch mixture and the remaining 2 cups of coconut. Continue to stir until thick (not too thick though!). Put in a bowl, cover with plastic wrap. Lay the plastic wrap directly on the custard. Refrigerate until completely cooled.
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5
Once your custard is cool, fill the tart crust with the creamy filling.
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For the topping, sift together the powdered sugar and cocoa powder. Using a mixer, start to whip cream, gradually add in cocoa powder and sugar. Whip until the cream holds firm peaks.
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Lay it on there, or nicely use a piping bag.
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Either way, it doesn't really matter. Even the worst spreading will be covered up with some divine toasted coconut. Lay some shredded coconut on a baking sheet or on a piece of foil and stick it in the oven or toaster oven for a few minutes. Turn it every so often and watch out because it can easily burn. Allow the toasted coconut to completely cool and sprinkle as much or as little as you'd like onto your beautiful tart!
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9
Serve immediately or refrigerate.
