Raspberry Coconut Tartlets

Buttery coconut shortbread tartlets cradle silky coconut custard and crown with fresh raspberries and toasted flakes. These tropical mini tarts burst with berry brightness and creamy richness—elegant bridal shower jewels ready in chill time.

Why You’ll Love This Recipe

These raspberry coconut tartlets are your bridal shower tropical treasure—crisp coconut-infused shells hold velvety no-bake custard for effortless elegance, while juicy fresh raspberries add vibrant color and tart pop perfect for pretty displays. Naturally gluten-free adaptable, lighter than heavy creams, and bursting with island flavor, they’re ideal for warm-weather celebrations or themed events. Guests adore the bite-size luxury and photo-worthy layers, hosts love the make-ahead assembly and zero oven stress post-bake—customize with pastel berries or gold dust for theme magic. One bowl custard, pure paradise, bridal dessert bliss delivered.

Recipe Tips and Tricks

• Blind Bake Crisp → Weights prevent shrinkage.
• Coconut Toast → Deeper flavor crunch.
• Custard Chill → Thickens for easy fill.
• Raspberry Dry → Pat prevents watery.
• Tartlet Pans → Removable bottom release.
• Glaze Optional → Apricot shine.
• Layer Neat → Spoon gently pretty stripes.
• Flower Garnish → Edible bridal glam.

Yield: 12 Servings

Raspberry Coconut Tartlets

Print

Coconut custard tartlets topped with fresh raspberries—tropical, elegant bridal bites.

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• ½ cup sugar
• ½ cup sweetened condensed milk
• ½ cup unsalted butter, melted
• 1 can full-fat coconut milk
• 1 cup all-purpose flour (or GF)
• 1 tsp vanilla extract
• 1½ cups shredded unsweetened coconut
• 2 tbsp cornstarch
• 3 cups fresh raspberries
• Edible flowers (optional)
• Pinch salt
• Toasted coconut flakes
• Zest of 1 lime

Instructions

1. Preheat Oven → Set to 350°F; prepare 12 mini tartlet pans—tropical elegance awaits.
2. Crust Mix → Combine coconut, flour, sugar, salt—stir in melted butter until crumbly dough.
3. Press Firm → Divide into pans; press evenly sides and bottom—prick bases.
4. Blind Bake → Bake 12-15 minutes until golden—cool completely crisp shells.
5. Custard Whisk → In saucepan, whisk coconut milk, condensed, cornstarch—cook medium stirring thick.
6. Flavor Bright → Remove heat; add vanilla, lime zest—smooth tropical cream ready.
7. Cool Slightly → Let custard cool 10 minutes—prevents shell soggy.
8. Fill Tartlets → Spoon custard into cooled shells—smooth tops silky.
9. Chill Set → Refrigerate 2 hours—custard firms perfectly.
10. Berry Crown → Top with fresh raspberries, toasted flakes, flowers—serve chilled beauty.

Notes

• Toast coconut for deeper flavor.
• Full-fat coconut milk = richest custard.
• Chill thoroughly—easy release and set.
• Fresh raspberries day-of max juiciness.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 512Total Fat 34gSaturated Fat 27gUnsaturated Fat 7gCholesterol 26mgSodium 30mgCarbohydrates 50gFiber 10gSugar 21gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Coconut → Shredded unsweetened; flavor + texture.
• Shortbread → Pre-made or homemade coconut crust.
• Coconut Milk → Full-fat can; creamy custard base.
• Condensed Milk → Sweetened; richness binder.
• Raspberries → 3 cups fresh; juicy tart crown.
• Cornstarch → Thickens custard smoothly.
• Vanilla → Bean or extract; warm depth.
• Butter → Crust richness.
• Lime Zest → Bright tropical lift.
• Edible Flowers → Optional bridal pretty.

Variations and Substitutions

• Gluten-Free → Almond flour crust.
• Vegan → Coconut condensed + agar.
• Mango → Swap raspberry tropical.
• Chocolate → Dip shells dark.
• Mini → Muffin tin more bites.
• Passionfruit → Curd layer twist.
• Lemon → Zest custard bright.
• Whipped Cream → Top dairy swirl.

Storage Options

• Refrigerator → Assembled up to 2 days.
• Freezer → Shells + custard up to 1 month.
• Room Temp → Filled 4 hours max.

Dish Gallery

Please share this Raspberry Coconut Tartlets with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Pistachio and Rose Cake