Mini Coconut Creme Tarts

52 18 servings, 1 tart (40 g) each
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18 servings, 1 tart (40 g) each

This miniature version of the ever-popular coconut cream pie dessert recipe features a creamy coconut filling topped with toasted coconut.

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What You Need

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Make It

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  • Bake tart shells as directed on package; cool completely.
  • Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in extract and Cool Whip. Refrigerate 15 min.
  • Spoon pudding mixture into tart shells just before serving; top with toasted coconut.


Prepare using Jell-O Chocolate Instant Pudding.

How to Toast Coconut

Preheat oven to 350°F. Spread coconut in shallow baking pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.


  • 18 servings, 1 tart (40 g) each

Nutritional Information

Serving Size 18 servings, 1 tart (40 g) each
Calories 100
% Daily Value
Total fat 5g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 125mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 6g
Protein 2g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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