Strawberry and Coconut Tartlets / Mini-Pies Recipe

Whether you call them tartlets or mini pies, these baked goods are sure to satisfy and go great with a hot beverage.

Course Dessert
Cuisine Thai
Keyword Strawberry Coconut Tartlets
Cook Time 35 minutes
Total Time 35 minutes
Author Regina


  • 1 recipe pie crust dough bought or

Strawberry Filling:

  • 3 cups strawberries
  • 2-3 tbsp brown sugar or to taste
  • 1 egg white
  • 1 tbsp water

Coconut Filling:

  • 1 cup fresh grated coconut
  • 1/3 cup butter melted
  • 1/2 cup sugar scant; leave out if using sweetened coconut
  • 2 eggs
  • 2 tbsp condensed milk
  • 1 tbsp custard powder or cornstarch


  1. Roll out chilled pie dough on floured surface to 1/4" thickness. Using a biscuit cutter or glass cut out circles for the crust and smaller circles as second crust for strawberry tarts. Press into tartlet molds or ramekins.

Strawberry Tartlets

  1. Stir whole or sliced/cubed strawberries together with brown sugar to taste. Place a couple spoons of strawberry filling into crust molds and close with another crust circle. Poke a few holes into top to allow steam to escape or (barely) cut a few lines.
  2. Whisk egg white and water for egg wash and brush over strawberry tartlets.

Coconut Tartlets

  1. Mix all coconut filling ingredients together and fill into crust molds.


  1. Fill half of tartlet with strawberry filling and top it off with a couple spoonfuls of coconut filling for a combined flavor experience.
  2. Bake tartlets at 350F for 30-40 minutes. Let cool on wire rack before serving.