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For the crust:
1 1/2 cups all-purpose flour
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1 large egg yolk
For the filling:
1 can of full-fat coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 large egg yolks
1 tsp vanilla extract
1/2 cup unsweetened shredded coconut, toasted
Instructions:
In a food processor, pulse the flour, shredded coconut, and sugar until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together.
Divide the dough into 4 equal portions and press it into 4 (4-inch) tart pans with removable bottoms. Prick the bottoms of the crusts all over with a fork and freeze for at least 30 minutes.
Preheat the oven to 350°F (175°C).
Remove the crusts from the freezer and line them with parchment paper or foil. Fill the crusts with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper and continue to bake for an additional 5-8 minutes or until the crusts are golden brown. Let them cool completely.
In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat.
In a small bowl, whisk together the egg yolks and vanilla extract. Slowly pour the egg mixture into the saucepan while whisking constantly. Cook over low heat, whisking constantly, for an additional 2 minutes.
Remove the pan from heat and stir in the toasted coconut.
Pour the filling into the cooled crusts and spread it out evenly. Cover the tarts with plastic wrap and refrigerate for at least 2 hours, or until the filling is set.
Serve the tarts chilled and garnish with additional toasted coconut, if desired.
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