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Miniature Coconut Tarts

Yield 32 miniature tarts


  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 1 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup flaked coconut
  • 32 baked miniature tart shells
  • Whipped cream
  • 16 fresh strawberries, halved (optional)

How to Make It

  1. Combine gelatin, sugar, and salt in top of a double boiler. Combine egg yolks and milk; mix well. Gradually add to gelatin mixture, stirring well. Place over boiling water; cook 10 minutes, stirring constantly, until mixture is thickened. Remove from heat; stir in vanilla. Set aside to cool.

  2. Fold coconut into cooled custard. Spoon 1 tablespoon coconut custard into each tart shell. Top each tart with a dollop of whipped cream; garnish with strawberry halves, if desired.

Oxmoor House Homestyle Recipes