Name: Coconut Tarts with Strawberry Jam Filling Recipe
Prep time: 15 min
Cook time: 20 min
Total time: PT-493752H33M
Cuisine: British
Ingredients: 12 (2 inch) frozen mini tart shells; ¼ cup melted butter; ¼ cup white sugar; 1 egg; 2 teaspoons evaporated milk; 1 teaspoon vanilla extract; 1 cup flaked coconut; 2 tablespoons strawberry jam

Jump to Recipe·Leave a Review

I absolutely adore making these Coconut Tarts with Strawberry Jam Filling Recipe because they remind me of treasured moments with my Grandma and bring a sweet, nostalgic warmth to my kitchen. These mini tarts are perfectly tender and flaky on the outside, with a luscious coconut filling kissed by a vibrant dollop of strawberry jam right in the center. Each bite combines a delicate balance of creamy coconut sweetness and fruity brightness that always feels like a cozy hug. I love sharing these at family gatherings or afternoon tea where they never fail to delight everyone.

Why You’ll Love This Coconut Tarts with Strawberry Jam Filling Recipe

What really excites me about this recipe is the flavor harmony. The tender, buttery tart shell provides a crisp base that perfectly holds the rich, chewy coconut filling. With just the right touch of natural sweetness from the coconut and sugar, the strawberry jam burst in the middle adds a tangy contrast that rounds out every bite beautifully. I find this combination refreshing yet comforting, making it an ideal nostalgic treat any time of year.

Another reason I continuously turn to this Coconut Tarts with Strawberry Jam Filling Recipe is how straightforward it is to make. Using frozen mini tart shells cuts down on prep time, so I can focus on mixing the coconut filling and adding that special jam surprise. It’s really a recipe that anyone, even beginners, can confidently whip up in under an hour. Plus, these little tarts are perfect for holidays, potlucks, or a simple weekend indulgence because they’re easy to share and so irresistibly tasty.

Ingredients You’ll Need

The image shows a white marbled surface with various baking ingredients arranged neatly. There are three white bowls filled with flour, sugar, and milk, alongside a small white dish holding cocoa powder, a white bowl with three rectangular blocks of butter, and a small white dish with vanilla extract. Two white eggs, a small white bowl of salt, a clear glass of water, and a white bowl containing thin almond slices are also visible. All items are spaced evenly, creating a clean and organized look. photo taken with an iphone --ar 4:5 --v 7

The magic in this recipe comes from a handful of simple, everyday ingredients that combine to give you that signature texture and flavor. Each one plays a vital role — from the buttery tart shells to the creamy coconut filling, and the sweet pop of strawberry jam that ties everything together.

Frozen mini tart shells (12): Using pre-made shells saves time and ensures a crisp, flaky crust every time.
Melted butter (¼ cup): Adds rich flavor and helps bind the coconut filling.
White sugar (¼ cup): Sweetens the filling without overpowering the coconut’s natural taste.
Egg (1): Provides structure and a luscious texture to the filling.
Evaporated milk (2 teaspoons): Brings creaminess and balances moisture in the filling.
Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, aromatic note.
Flaked coconut (1 cup): The star ingredient lending chewiness, texture, and tropical flavor.
Strawberry jam (2 tablespoons): The fruity center that brightens up each tart with a burst of sweetness.

Directions

Step 1: Preheat your oven to 375 degrees F (190 degrees C). Arrange the frozen mini tart shells evenly on a baking sheet to prepare for filling.

Step 2: In a medium mixing bowl, beat together the melted butter, sugar, egg, evaporated milk, and vanilla extract until the mixture is smooth and fully combined. This ensures a silky filling base.

Step 3: Gently fold in the flaked coconut, stirring just enough so the coconut is evenly coated without crushing the flakes — you want that delicious texture intact.

Step 4: Spoon about half a teaspoon of strawberry jam into the bottom of each tart shell, creating a sweet surprise in every bite.

Step 5: Carefully fill the tart shells with roughly 1 tablespoon of the coconut mixture, pressing lightly to fill but not overstuff.

Step 6: Bake the tarts in the preheated oven for about 20 minutes, or until the shells and coconut topping are lightly golden brown. Keep an eye on them so they don’t overbake.

Step 7: Remove from the oven and transfer the tarts to a wire rack to cool completely; this helps the filling set and the crust stay crisp.

Servings and Timing

This Coconut Tarts with Strawberry Jam Filling Recipe yields 12 delightful mini tarts, perfect for sharing or enjoying over a few days. Prep time is a quick 15 minutes, with a bake time of about 20 minutes. You’ll also want to factor in an additional 30 minutes for the tarts to cool on a wire rack before serving. Altogether, from start to finish, you’re looking at about 1 hour and 5 minutes. It’s a wonderfully manageable recipe whether you’re prepping ahead for a gathering or making a sweet treat on a whim.

How to Serve This Coconut Tarts with Strawberry Jam Filling Recipe

The image shows four small round muffins with a golden brown top and light yellow inside, arranged on a dark slate board. One muffin is broken in half in the front, showing the soft, crumbly texture inside. The background is a white marbled surface, and the focus is on the muffins with some blurred muffins in the back. The scene looks simple and cozy. Photo taken with an iphone --ar 4:5 --v 7

Serving these Coconut Tarts with Strawberry Jam Filling is an absolute joy because they’re so versatile. I love arranging them on a pretty platter with fresh berries for a charming dessert that feels both elegant and homemade. They pair beautifully with a cup of fragrant tea or a freshly brewed coffee to bring out their rich, buttery flavors.

For a festive occasion, I sometimes garnish the tarts with a light dusting of powdered sugar or a tiny mint leaf on top for a splash of color and freshness. If you’re serving these at a brunch or holiday party, consider pairing them with a sparkling rosé or a fruity punch for a delightful combination that balances sweetness and acidity.

I usually serve these tarts at room temperature to preserve the crispness of the shells and the tender, chewy filling inside. But I’ve also enjoyed them slightly chilled on warm days for a refreshing twist. You can portion them as single bites or serve two per person alongside a scoop of vanilla ice cream or a dollop of whipped cream for a special treat that everyone will love.

Variations

One of the things I really enjoy about this recipe is how easy it is to customize. If you’re looking to switch things up, try swapping the strawberry jam with raspberry or apricot preserves for new fruit flavors that complement the coconut beautifully. I especially love using homemade jams if you have them on hand — it adds a wonderful personal touch.

If you need to adapt this recipe for dietary preferences, you can find gluten-free tart shells to keep the crust crisp without gluten. For a vegan twist, substitute the egg with a flax egg or a commercial egg replacer, and use a dairy-free butter alternative along with coconut milk instead of evaporated milk. These swaps still yield a deliciously satisfying tart.

Another variation I sometimes try is baking the coconut filling as mini cups without the pre-made shells, using puff pastry or phyllo dough for a lighter texture. You can even toast the coconut flakes lightly before mixing them in to enhance the nutty flavor. Each variation brings a fun new dimension to the classic Coconut Tarts with Strawberry Jam Filling Recipe.

Storage and Reheating

Storing Leftovers

I keep any leftover coconut tarts in an airtight container at room temperature if I plan to eat them within 1-2 days. This helps preserve the slight crunch of the tart shells and prevents the filling from becoming soggy. For longer storage, I move them to the refrigerator in a sealed container where they’ll stay fresh for up to 4 days, though I recommend letting them come to room temperature before serving.

Freezing

These tarts freeze very well if you want to prepare them in advance. I place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or zip-top bag. They keep well frozen for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the fridge for the best texture and flavor.

Reheating

To reheat, I gently warm the tarts in a preheated oven at 325 degrees F (160 degrees C) for about 5-7 minutes. This revives the crispness of the shells without drying out the coconut filling. Avoid microwaving as it tends to make the crust soggy and the filling rubbery. Using the oven or a toaster oven does the trick perfectly and brings that just-baked feeling right back.

FAQs

Can I use fresh coconut instead of flaked coconut?

Fresh coconut has more moisture and a different texture than dried flaked coconut, so I wouldn’t recommend substituting it directly. It could make the filling too wet and affect the tart’s structure. It’s best to stick with flaked coconut for a perfect chewy texture and balance.

What if I don’t have evaporated milk? Can I substitute something else?

If you don’t have evaporated milk, you can use regular milk or a combination of milk and a little cream to mimic its richness. For a dairy-free option, coconut milk works wonderfully and complements the tart’s flavors beautifully.

Are these tarts suitable for freezing after baking?

Yes! These tarts freeze splendidly after baking. Just make sure they are completely cool before freezing, and store them in airtight containers to preserve freshness. Thaw slowly in the fridge and reheat gently for best results.

Can I make the tart shells from scratch?

Absolutely! If you have the time, homemade tart shells add a lovely personal touch. Use your favorite shortcrust pastry recipe and shape into mini shells. Keep in mind this adds prep time but rewards with fresh flavor and texture.

How do I ensure the strawberry jam doesn’t make the shell soggy?

Adding only a small dollop of jam (about ½ teaspoon) at the base of each tart shell works well without sogginess because it bakes into the filling and stays contained. Avoid adding too much jam or spreading it on the shell edges to keep the crust crisp.

Conclusion

I truly hope you give this Coconut Tarts with Strawberry Jam Filling Recipe a try because it’s one of those special treats that has brought so much joy to my kitchen and family over the years. Whether you’re making it to share with loved ones or to indulge yourself, these tarts offer a delightful blend of flavors, texture, and nostalgia that you’ll treasure. From the first sweet bite to the last crumb, I’m sure you’ll find yourself reaching for seconds just like I do!