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)
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
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.
2 Comments Add yours
This coconut cream tart looks so delicious, thanks for sharing and happy Easter!
Thanks for your kink words
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