• 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