Mini Coconut Cream Pie Tartlets

These Mini Coconut Cream Pie Tartlets are an easy bite-sized dessert made with crisp phyllo shells, creamy coconut pudding filling, whipped cream, and toasted coconut. They’re simple to prepare and make a great addition to brunches, showers, parties, or dessert trays.

Course Dessert

Cuisine American

Keyword coconut, pie, tartlet

Prep Time 20

Cook Time 6

Assembly Time 20

Servings

Calories 41kcal

Ingredients

2 packages frozen mini phyllo shells
1 package instant coconut pudding mix 3.4 ounces
1 cup whole milk
1/2 cup canned coconut milk
1/2 teaspoon coconut extract optional
1/2 cup whipped topping or freshly whipped cream
1/3 cup sweetened shredded coconut toasted*
Additional whipped cream for topping

Instructions

Preheat your oven to 350°F. Arrange the mini phyllo shells on a baking sheet and bake for five to six minutes, or until lightly golden and crisp. Set aside to cool completely.
While the shells cool, add the instant pudding mix, cold whole milk, canned coconut milk, and coconut extract (if using) to a medium bowl. Whisk until smooth and thickened.
Gently fold the whipped topping or whipped cream into the pudding mixture until evenly combined.
Spoon or pipe the coconut cream filling into the cooled phyllo shells.
Refrigerate the filled tartlets for at least 30 minutes to allow the filling to set.
Just before serving, top each tartlet with a small dollop of whipped cream and a sprinkle of toasted coconut.

Notes

*To toast the coconut, add it to a dry skillet over medium-low heat. Cook, stirring frequently, until lightly golden and fragrant. Keep a close eye on it, as coconut can go from toasted to burned pretty quickly.

Nutrition