I’ve made this recipe for Strawberry Coconut Tarts THREE times in the last 24 hours. They were delicious each time. The first time I made them so I could shoot the photos for this post. Then, I decided I wanted to make a video and a friend of mine came over to help me out with it. I sent her home with a dozen tarts to share with her family.
Strawberry Coconut Tarts
This morning when I went to make the video on the computer, I realized that all the videos were shot in slow motion. D’oh! How did I manage to do that?! Anyways, the videos were useless, but I was determined to make a recipe video to share with you.
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I ran out for the third time to the grocery store to buy more ingredients and made the video myself this morning. I made sure to check that it wasn’t in slow motion. I was worried something was wrong with my iPhone. Yes, I shoot my videos with my phone because it’s easy peasy!
Now, I’m drowning in desserts! Anyone want some? I’ve got tarts galore. It’s a good thing they are yummy. I’m trying to spread the love because if I keep them here, I’ll end up eating them all. They are addicting.
They are similar to a Coconut Pie I recently made. If you aren’t a fan of strawberries, switch out the jam to another flavour. I think blueberry, raspberry or cherry jam would work beautifully!
I’m on a vintage recipe kick lately so stay tuned for more coming up soon!
You might also like Instant Pot Strawberry Jam, Strawberry Cupcakes with Strawberry Buttercream, Blueberry Cheese Tarts or Pineapple Tarts.
Strawberry Coconut Tarts
Tiny tarts perfect for parties! Strawberry jam is surrounded by a coconut pie.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1/4 cup strawberry jam
- 12 frozen tart shells, thawed
Instructions
- Preheat oven to 350F.
- Beat butter, sugar and eggs in a large bowl until smooth. Stir in coconut and vanilla.
- Place tarts on a baking sheet. Spoon 1 tsp jam into each tart. Top with 1 tbsp of coconut mixture.
- Bake for 15 to 20 minutes, or until golden brown on top. Cool on a cooling rack before serving.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 590Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 97mgSodium: 234mgCarbohydrates: 81gFiber: 3gSugar: 52gProtein: 5g
Fify says
Hi, is it fresh shredded coconut or (dessicated) dry coconut? Thank you.
Stacie Vaughan says
It’s not freshly shredded. I buy it in the baking aisle at the grocery store. Something like this product here: https://www.walmart.com/ip/Baker-s-Sweetened-Angel-Flake-Coconut-14-oz-Bag/10292573
Susanne Lee says
My aunt used to make these when I was younger (mid 80’s) and my dad loved them. She would use raspberry jam and they were amazing! Thank you for sharing! Plan on making some for my dad.
Sharon says
Thank you so much for posting this recipe!
These look and sound absolutely amazing. I will make in the morning! Yum! Yum!
Could pie filling be used in place of the jam?
Can frozen strawberries be used instead of jam?
Stacie Vaughan says
Using pie filling would be fine! I’m not sure about the frozen strawberries though. You would want them to be mashed up and maybe add some sugar.
Jo says
Mmm good a hit used raspberry jam instead a big hit
Mary says
Can you tell me about the tart shells–brand, size, where to get them?
Stacie Vaughan says
I usually get this kind here: https://www.walmart.ca/en/ip/tenderflake-tart-shells/6000191270227, but any small tart shell will work.