This one started as a remake of a classic coconut cream pie, but when I put it out on Facebook for opinions, it went a little nuts but darn if the results weren’t

tasty.  It is coconut forward. I know you may not have all the ingredients, but I listed the substitute ingredients so you can make your own version.

First no crust.  Sorry Grandma Molly.  Then I used coconut flour, coconut cream instead of milk, and coconut butter.  That enough coconut for you?  The changes you might make would be run the coconut through the food processor to make it a little smoother. (I like the texture). You might want to take some coconut cream and make whipped cream.  Caution: it’s very sweet.  I hope you like it..  You can also just put in a 9” pre-baked pie shell if you want to.

Heat  oven to 350 degrees

1 cup coconut milk (whole milk is ok)

3 eggs

1/2 cup sugar (I used coconut sugar)

2 teaspoon coconut extract

1 cup sweetened coconut

1/4 cup coconut flour (pancake mix is ok)

1/2 teaspoon baking powder

1 pinch salt

1/4 cup unsweetened coconut flakes

4 oz coconut butter, melted and cooled

Cooking  spray

4 ramekins

In a large bowl whip eggs

Add coconut milk, sugar, baking powder, coconut butter, salt, and coconut flour

Whip for 4 minutes (very important!)

Add unsweetened coconut flakes and coconut extract

Spray ramekins with vegetable spray

Place batter in ramekins

Place ramekins on a baking sheet

Place in oven for 20 minutes

While that is baking,

mix 1/4 cup sugar and sweetened coconut  in a bowl

Remove tarts after 20 minutes

Add coconut topping

Bake 10 minutes or until brown

Let cool for 1 hour; refrigerate for 2 hours before serving

Ok. I have a broken ramekin.  I just found out.  Thanks for looking at all the pictures.