These no-bake mini tarts are a quick, easy and creamy coconut dessert that’s topped with the nutty flavor of toasted coconut. Perfect for a brunch, a party, or a single-serve treat, these coconut cream pie tarts are a delightfully simple and scrumptious dessert.

If you’re looking for a dessert that practically makes itself, this is it! From the store-bought mini tart crusts to the instant pudding mix, this recipe is creamy, smooth, and full of coconut flavor. Once mixed and placed in the mini tart crusts, let them chill in the fridge until ready to serve. Before serving, add a dollop of whipped cream on top and garnish with toasted coconut.

This recipe is perfect for people who don’t consider themselves bakers, which is great because this is a no-bake dessert. Win-win! With just a handful of ingredients and minimal time and effort, you’ll definitely want to whip up these light and fluffy coconut cream pie tarts soon!

What You’ll Need To Make Coconut Cream Tart Pies

1 box coconut Jello pudding mix

2 cups of milk

1/4 cup shredded sweetened coconut

mini tart crusts, already made

whipped cream

How To Make Coconut Cream Tart Pies

If your pre-made mini tart crusts need to be baked, bake them per directions on the side of the box.
Next, follow the directions for making coconut pudding, located on the side of the pudding box.
Mix together pudding ingredients in a large bowl and let sit for a few minutes to allow to thicken.
Next, take your pudding and put 2-3 tablespoons (depending on how full you want it) directly in the mini tart crust.
Once added, take and add a dollop of whipped cream to the top. You can then sprinkle with the sweetened shredded coconut. (to toast your coconut just put the shredded coconut in the oven on a baking sheet and broil on low for a couple of minutes- watch closely to not burn!

How To Toast Coconut

Sure, you can use the shredded and sweetened coconut right out of the package but it’s oh, so much tastier and nuttier if you toast it. Here are two handy ways to toast coconut.

Oven Method: Preheat the oven to 325ºF. Line a baking sheet with parchment paper or a Silpat baking mat. Spread out the shredded coconut on the baking sheet and bake for 3 minutes. Use a spatula to stir the coconut around and bake for 3 more minutes or until golden brown. Because of coconut oil content, you’ll need to watch it carefully so it doesn’t burn!
Skillet Method: In a large non-stick skillet, spread out the shredded coconut and cook over medium-low heat, stirring continuously until it’s toasted to a light golden brown. Don’t wait for all the shreds to become brown because by then it will actually be burnt! Pull it off the burner and out of the pan before that point.

Can I Use Non-Dairy Milk?

Yes and no. If you have an allergy to dairy, then you’ll want to use almond milk, coconut milk, or rice milk. Soy milk is not recommended. But there’s one major difference you’ll need to be aware of and that is that non-dairy milk works best with the cook and serve a version of pudding. In other words, the instant pudding mix won’t perform well with non-dairy milk. So if you have just a little extra time, you can stir this together, on the stovetop, a non-dairy pudding alternative. Once thickened, pull it off the heat and let it cool completely before continuing with the recipe.

How To Store These Coconut Cream Pie Tarts

Store your coconut cream pie tarts in the refrigerator for 2-3 days.

If you love coconut desserts, you’ll adore this easy recipe for individual servings of pie tarts. Don’t wait for a special occasion to make these! These pie tarts are a heavenly way to experience that delicious nutty flavor in a mini-sized creamy pudding pie.

Related Recipes

Old Fashioned Coconut Cream Pie

No-Bake Coconut Snowballs

Tropical Pineapple Coconut Bars

Easy Key Lime Pie

Banana Cream Pie

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!

Check out my YOUTUBE with a free email subscription HERE

Follow Mooreorlesscooking on TWITTER | BLOGLOVIN

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?!

Please remember to SHARE on Facebook and PIN IT!

Name: Coconut Cream Tart Pies
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 box coconut Jello pudding mix; 2 cups of milk; 1/4 cup shredded sweetened coconut; mini tart crusts, premade; whipped cream

FOLLOW ME ON PINTEREST BY CLICKING HERE

8 mini tarts

Coconut Cream Tart Pies

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 35 minutes

Ingredients

1 box coconut Jello pudding mix
2 cups of milk
1/4 cup shredded sweetened coconut
mini tart crusts, premade
whipped cream

Instructions

If your premade mini tart crusts need to be baked, bake them per directions on the side of the box.
Next, follow directions for making coconut pudding, located on the side of the pudding box. (mine was 2 cup milk mixed with pudding package, and this was for instant coconut jello pudding)
Mix together pudding ingredients in a large bowl and let sit for a few minutes to allow to thicken.
Next, take your pudding and put 2-3 tablespoons (depending on how full you want it) directly in the mini tart crust.
Once added, take and add a dollop of whipped cream to the top. You can then sprinkle with the sweetened shredded coconut. (to toast your coconut just put the shredded coconut in the oven on a baking sheet and broil on low for a couple of minutes- watch closely to not burn!
Enjoy your mini coconut tarts!

Notes

Depending on the size of tarts can make 6-8 tarts