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.

    Pin It

32 Responses to “Coconut Banana Cream Tarts”

  1. #
    Living The Sweet Life — April 9, 2012 at 2:19 pm

    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. #
    Lori @ RecipeGirl — April 9, 2012 at 2:21 pm

    How cute are those baby tart pans- something I don’t have!!! Darling dessert :)


  3. #
    Maria — April 9, 2012 at 2:46 pm

    i need a fork:)


  4. #
    Christina @ This Woman Cooks! — April 9, 2012 at 3:00 pm

    How cute are those! I must buy some baby tart pans now. :)


  5. #
    Julie @ Table for Two — April 9, 2012 at 3:06 pm

    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 😉


  6. #
    Nicole {Sweet Peony} — April 9, 2012 at 3:50 pm

    Beautiful! They look perfectly creamy & dreamy!!! I loooove me some coconut :)


  7. #
    Natalie @ Cooking for My Kids — April 9, 2012 at 3:51 pm

    It sounds like you had a fun Easter. I love the trail of eggs to the basket idea. So cute!

    And, these tarts look AMAZING.


  8. #
    Heather of Kitchen Concoctions — April 9, 2012 at 4:14 pm

    Oh yum! This flavor combination sounds wonderful!


  9. #
    Tracy — April 9, 2012 at 6:20 pm

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


  10. #
    Erin @ Dinners, Dishes, and Desserts — April 10, 2012 at 1:00 am

    I love little tarts – these are adorable! And they sound like the perfect Easter dessert!


  11. #
    Laurie {Simply Scratch} — April 10, 2012 at 3:36 am



  12. #
    Chung-Ah | Damn Delicious — April 10, 2012 at 5:07 am

    I love that these tarts are only 4-inches. They’re cute size is very appealing!


  13. #
    Lauren — April 10, 2012 at 10:51 am

    yes please!!! :)


  14. #
    Marilyn Brennan — April 10, 2012 at 3:53 pm

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


  15. #
    bridget {bake at 350} — April 10, 2012 at 4:25 pm

    Those look truly heavenly!


  16. #
    Donna English — April 10, 2012 at 9:17 pm

    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!)


  17. #
    Dina — April 10, 2012 at 9:23 pm

    wow, they look divine!


  18. #
    Kiran @ — April 10, 2012 at 10:27 pm

    Yum! Anything and everything coconut has my vote. That’s for sure!


  19. #
    From Valerie's Kitchen — April 11, 2012 at 9:24 pm

    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!


  20. #
    CulinarilyCourtney — April 13, 2012 at 12:28 am

    Ah! Two of my favorite pies in one tart! Thank you, thank you, thank you 😀


  21. #
    Javelin Warrior — April 13, 2012 at 1:43 pm

    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…


  22. #
    natalie (the sweets life) — April 13, 2012 at 8:34 pm

    i’ve made a full sized version of this but i have got to try the minis! adorable!


  23. #
    JulieD — April 13, 2012 at 11:05 pm

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


  24. #
    Jolene ( — April 14, 2012 at 3:28 pm

    Beautiful tarts!!! Everything you make always looks like it should be on the cover of a book or magazine – picture perfect.


  25. #
    Sarah @ Miss CandiQuik — July 3, 2012 at 8:00 am

    *SWOON*….must make this asap. Love it, thanks for sharing :)


  26. #
    Nicole — February 27, 2014 at 5:05 am

    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.


  27. #
    Nicole — February 27, 2014 at 6:11 am

    Do you have a crust recipe that makes enough for 4 tarlet shells that you could share?


  28. #
    Jane — August 2, 2014 at 7:52 pm

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



  1. Pingback: M's Blog

Leave a Comment