Coconut Cream Tarts

Ingredients:

Blind-bake your tart crusts. Mine are 4". You can make your own pie crust, or buy it from the store, or whatever. Mine are homemade (no pics of this because I feel it's pretty basic and covered in just about any cookbook, and if you don't know how, just go pick up the refrigerated Pillsbury stuff).

6 4" tartlet shells

For the filling:
1 1/4 cup silken tofu (about 2/3 of this package)
1 cup coconut milk
2 TB sugar
3 TB cornstarch
1/2 tsp vanilla extract
1/4 tsp coconut extract
A few drops almond extract
3/4 cup (packed) shredded, sweetened coconut

whipping cream
vanilla extract
sugar

Step 1:

Blend tofu, coconut milk, sugar and cornstarch in a food processor or blender until smooth.

Step 2:

Transfer to a medium sized saucepan and stir in coconut. Slowly bring to a boil over medium heat, stirring frequently. Remove from heat, and stir in the vanilla and extracts. Let cool, uncovered, stirring occasionally, for 10 minutes. Add lid and let come to room temperature (about 45 minutes to one hour).

Pour into pie crust, and refrigerate to set. Sorry, I totally forgot to take pics.

Step 3:

When ready to serve, whip some heavy whipping cream with a little vanilla and sugar. Toast some unsweetened coconut in a pan or in a toaster oven until golden brown in parts. Top with whipped cream and toasted coconut and serve.