- 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
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.
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.