Piña Colada Tartlets

This easy recipe will transport party guests to a tropical state of mind, no matter the season or occasion. These handheld mini tarts are a perfect sweet treat for weddings, summer soirees, bridal or baby showers or fall tailgates. Use ready-made pastry shells to shortcut the prep time.

Photo by: Heather Baird

Heather Baird

By: Heather Baird


  • 14 oz. (1 can) sweetened condensed milk
  • 8 oz. crushed pineapple, undrained
  • 1/4 cup fresh lemon juice
  • 1 cup heavy cream, whipped to stiff peaks
  • 2 tablespoons light rum
  • 16 mini pastry shells, baked
  • 13.5 oz. (1 can) coconut milk, not shaken and well-chilled
  • 2 tablespoons granulated sugar
  • 1 cup toasted coconut
  • 16 maraschino cherries
  • YIELD: 16 tartlets

Photo by: Heather Baird

Heather Baird

In a large bowl, stir together the milk, pineapple and lemon juice. Mix until thickened. Fold the mixture into the whipped cream using a rubber spatula. Fold in the rum (Image 1). Spoon the pie filling into the prepared pastry shells (Image 2).

Open the can of chilled coconut milk and remove the top layer of solids to a medium bowl. (Reserve the remaining coconut liquid for other use). Beat the coconut solids with an electric mixer while gradually adding the granulated sugar. Beat on high speed until light and fluffy. Spoon or pipe dollops of coconut cream on top of the tarts.

Sprinkle each tart with a pinch of toasted coconut (Image 1) then top with a maraschino cherry (Image 2). Refrigerate the tarts until ready to serve; adding a slice of pineapple as a garnish (Image 3).

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