These chocolate coconut tarts are so quick and easy and you likely have everything you need in your pantry already!
Have you all watched Hamilton yet? 8 times? You know all the words? Cool. Me too.
These cute little tarts would be the perfect snack if you plan on having a watch party. Or, you have no desire to watch any sort of musical theatre and instead prefer to watch murder documentaries. Rich chocolate desserts are really good for all occasions. Trashy but oh so good reality tv, unsolved mystery shows, Food Network cooking shows where you CANNOT believe they would forget to grab eggs from the pantry for their french toast recipe. Amateurs. Seriously. They go with everything.
This past weekend the mood to bake striked. In a big, big way. I made scones for the first time. Those were stupid. Then I made a blueberry cobbler. That was fantastic. THEN, then these little tarts were made. Randomly. It was one of those times where I feel like baking, but don’t necessarily have any fancy or special ingredients on hand. What I did have were graham crackers, instant pudding, coconut milk, and heavy cream.
What I didn’t have, was the huge urge to spend ALL DAY in the kitchen baking something with 34 components. I wanted to dip my toes back into the baking world since I haven’t baked anything in, well, months. These are perfect because they are mostly “no bake” and the quick 6 minutes you do need to use the oven can hardly be considered baking.
These babies come together so quick and are so stinkin’ good I may have eaten 5 out of the 6 myself in 1 day. And when I say I “may” have I mean yes, I definitely did. Honestly? I would have eaten 5 more too because they are that good. And I have no self-control.
So, you aren’t a coconut fan? That’s cool! The graham cracker crust is the only real crucial part of this dessert. A delicious little golden basket ready to be filled with whatever goop you want to put inside. Because we used instant pudding, you can swap it out for any of the other 3423 pudding flavors that exist out there. The graham cracker crust will literally work well with anything.
You can also swap out the coconut milk and just use regular milk as the package instructs. The coconut milk does add a subtle coconut flavor to the pudding so if you absolutely hate coconut, I would just swap it out.
You are definitely going to want to make these chocolate tarts. Seriously. Just note: you have been warned how addicting they are.
Happy Baking!
Check out some of these other recipes!
Dark Chocolate Raspberry Tarts
Chocolate Coconut Tarts
Ingredients
for the crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 6 tbsp butter melted
for the filling
- 1 package instant chocolate pudding (5oz)
- 1 can full fat coconut milk
Whipped cream
- 1/2 cup heavy cream
- 2 tbsp granulated sugar
Instructions
- Preheat oven to 375 degrees F and grease 6 mini tart shells.
- Crush graham crackers in a food processer or put the crackers in a plastic bag and crush with a rolling pin. Make sure there are no large pieces.
- Combine graham crackers, sugar and butter in a bowl and mix until well combined.
- Evenly divide between the 6 tart shells and press the mixture into each shell with a spoon.
- Place tart shells on a baking tray and bake for 7 minutes. Allow to cool and then place in the freezer for 15-20 minutes to harden up.
for the filling
- Combine the pudding mix and the can of coconut milk and put in the fridge to set while you make the whipped cream.
For the whipped cream
- Using a cold metal bowl, whip the heavy cream with the sugar until peaks form.
Assembly
- Once the tart shells have cooled and hardened, spoon some pudding into each shell. Pipe some whipped cream on top and garnish with toasted coconut if desired.
- Store in the fridge