ADVERTISEMENT
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with tart liners or grease well. 
In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of each tart liner to form the crust. Bake for 8-10 minutes until golden brown. Let them cool. 
In a medium saucepan, whisk together the coconut milk, whole milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until it thickens and bubbles, about 5-7 minutes. 
In a separate bowl, whisk the egg yolks. Gradually pour about ½ cup of the hot coconut mixture into the egg yolks while whisking to temper them. Then, pour the egg yolk mixture back into the saucepan. 
Continue cooking the filling for another 2-3 minutes until thickened. Remove from heat and stir in vanilla extract, shredded coconut, and butter. Let the filling cool slightly. 
Spoon the coconut cream filling into the cooled tart shells. Refrigerate for at least 2 hours to set. 
In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream on top of each tart. 
Garnish with toasted coconut flakes and serve chilled. Enjoy your delicious Coconut Cream Tarts! 
