Coconut-Strawberry Tartlets

Use purchased pastry shells and instant pudding mix to make this quick dessert. Serve with fresh strawberries for a delightful summertime treat.

Coconut-Strawberry Tartlets
Servings: 12 Prep 25 mins Bake 400°F 12 mins Cook 12 mins to 15 mins


  • 1 10 ounce box frozen pastry tart shells, thawed (6 per package)
  • 1 egg
  • 1 tablespoon water
  • 1 3 ounce box box vanilla pudding and pie filling (not instant)
  • 1 14 ounce can light coconut milk
  • 1/3 cup sweetened flake coconut, coarsely chopped
  • 1/4 teaspoon coconut extract
  • 48 2 - 3 pint container small to medium-size strawberries, green tops cut off (about two 1-pint baskets small or three 1-pint baskets medium-size)
  • 1/2 cup strawberry jelly, melted

Make It

1. Heat oven to 400 degrees F.

2. On lightly floured surface, roll out each shell to form 6-inch circle. Mix egg with 1 tablespoon water in small cup. Brush edges of each tart lightly with egg wash. Fold edges in to form lip around edge of each tart. Prick center of each tart with fork.

3. Bake in 400 degrees F oven for about 12 minutes or until golden brown. Remove from oven and gently press down center of tarts if puffed up. Cool on wire rack.

4. Whisk together pudding and coconut milk in small saucepan. Stir in flake coconut. Cook, according to package directions, until thickened, 12 to 15 minutes. Remove from heat. Stir in coconut extract. Press plastic wrap onto surface of pudding. Refrigerate until cool to the touch.

5. To assemble, evenly divide pudding among tart shells. Place strawberries, hulled side down, over pudding. Lightly glaze strawberries with melted strawberry jelly. Cut tarts in half and serve immediately.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 238, Fat, total (g): 10, chol. (mg): 18, sat. fat (g): 2, carb. (g): 34, fiber (g): 2, pro. (g): 3, sodium (mg): 193, Percent Daily Values are based on a 2,000 calorie diet.