Coconut Banana Cream Tarts

Coconut Banana Cream Tarts Final 1 Did you all have a good Easter? I sure did.

The Easter bunny made an appearance at our house Saturday night! It was his first time visiting! Holla Easter Bunny!  Come Sunday morning, there was a trail of eggs from a certain little girl’s bedroom all around the house leading to a basket full of treats. We were woken up by a certain little girl screaming “Eggs! Eggs! Eggs!” {no, not Gordon!} which then 5 minutes later led to a tantrum because I made her eat ‘real food’ for breakfast instead of her chocolate bunny. Aww shucks. I’m such a mean mommy.

Anyways, after that, we went to church, got home and I started making our Easter feast! Somehow I had magically forgotten how much I loved ham. And potatoes au gratin. And dessert. And Potato Rolls. And dessert. Everything we ate was just so darn good! Easter food = divine.

I made these tarts last night as our dessert and they turned out to be amazing! :) Not to mention super cute!! Basically it’s the love child of a coconut cream and a banana cream pie. Super yummy and loaded with lots of cream. Yummmm. All things in life should be smothered with cream. Amen. It’s a shame I didn’t make more than 4 tarts because one of these could have made a handy dandy {not to mention very healthy} breakfast. 

What? Bananas are really good for you.

So, I hope you all get a chance to make these soon! They were superly delish.

PS- come enter to win a KitchenAid Hand Blender HERE!

Here’s how you make it:

Pie 1 Take some pie dough and line 4-4-inch tart pans. Prick with a fork and bake.

Pie 2 After a few minutes, you should have a cute little shell! After they’ve cooled, remove from the pan and set aside.

Pie 3 For the filling, simmer some milk and coconut together. This together smells surprisingly good.

Pie 4 While that milk is moving and grooving with the coconut, get an egg, an egg yolk, some sugar and flour together into a small bowl.

Pie 5 Whisk it all together and wait for that milk to get piping hot.

Pie 6 Once the milk has simmered, slowly whisk it into the egg mixture. Once it’s all incorporated, pour it back into the hot pot and boil 2 minutes or until it becomes very thick.

Pie 7 Divide the filling between your tart shells

Pie 8 and cover completely with plastic wrap. You want the plastic to touch the filling so a skin doesn’t form over the top. Refrigerate this until completely chilled, 1 hour. (Or 20-30 minutes in the freezer.}

Pie 9 To finish the tarts, remove the plastic wrap and place some sliced bananas over top.

Pie 10 Whip some cream and generously spread over the bananas to cover completely. Don’t be afraid of the cream. It’s super yummy.

Pie 11 Now you can toast up some coconut

Pie 12 And finish the tarts off with one last sprinkling.

Coconut Banana Cream Tarts Final 2 Don’t these look so yummy?

Coconut Banana Cream Tarts Final 3 I want to smash my face right into this little guy!

Coconut Banana Cream Tarts Final 4 Hello creamy dreamy coconutty banana heaven. How are you?

I LOVED these tarts and hope all ya’ll do too! :) Happy Monday!


Coconut Banana Cream Tarts

Yield: 4 tarts


4-4 inch tarts shells, baked and cooled
3/4 cup milk
1/4 cup sweetened shredded coconut
1 egg + 1 egg yolk
1/4 cup granulated sugar
1 tablespoon all purpose flour
1/4 teaspoon vanilla
1/8 teaspoon coconut extract
1 cup heavy cream
1/2 tablespoon cornstarch {optional}
3 tablespoons sugar
1 teaspoon vanilla
1 large ripe banana sliced


Place milk and coconut into a small pot over medium heat. Bring to simmer.

In a small bowl, stir egg, egg yolk, sugar and flour together until combined. Slowly whisk hot milk into egg mixture. Place hot milk and egg mixture back into hot pot and bring to boil. Whisk while boiling filling, 2 minutes. Remove from heat and divide evenly between tart shells. Press plastic wrap directly over top filling and refrigerate until cold and plastic wrap comes off clean.

To complete tart, top with banana slices. Whisk cream together with cornstarch, sugar and vanilla until stiff peaks form. Divide evenly between the tarts, ensuring all bananas are covered. Sprinkle with toasted coconut, if desired. Refrigerate until ready to serve.


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  1. Is it strange that I want to jump right into the middle of all of this deliciousness and eat my way out 😉 it looks aaammmaaaziiinnggg.


  2. ohhhh lordy. these look sooo good and cute! can you pass me a fork & napkin? i’m going to shovel these babies in my mouth! hehe 😉


  3. Such cute little tarts! I made banana cream pie for Easter too; next time I’ll have to try it with the coconut!


  4. I like your tutorials that say, “Even you can do this!” They are soooo cute and yummy!


  5. I just have to say that I love to read your posts. They always make me smile and make me hungry too for whatever you are sharing such wonderful pictures of. I pin them to my Pinterest page and I am always amazed how quickly they are repinned by everyone who sees them (although I shouldn’t be amazed since you make gorgeous food and take equally lovely photos of it!)


  6. We ate Dahlia Lounge in Seattle one night for dinner and the chef’s special dessert is coconut cream pie. Everywhere we went we kept hearing “You’ve GOT to have the coconut cream pie at Dahlia Lounge”. Well, they were right. Then I come home and see these little lovelies! I love the addition of banana and that they are small cause I don’t think I could exert much control over portion size otherwise!


  7. Wow. Just…wow! These tarts are simply perfect and I’m a sucker for coconut banana cream pie any day – I love that you show how to make them from scratch. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…


  8. I have mini tart pans and I need these in my life right now!! They look amazing!!


  9. Can u make this in the morning to serve after dinner? Will the whipped cream topping hold up?


    • Lauren — February 27th, 2014 @ 2:52 pm

      Yes, you’ll just have to cover them well. Dairy absorbs smells, so you’ll have to be careful where you store it {incase your fridge is smelly}. Or, whip the cream, keep it in a tupperware in the fridge and then top each tart right before serving.


  10. I like all your receipts it’s delicious. Can you tell me how we make tarts shells, please?




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