Chocolate Caramel Coconut Tarts

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24-30 tarts

Ingredients Nutrition

  • 2 cups semi-sweet chocolate chips
  • 1 cup mini marshmallows, white
  • 1 cup 2% evaporated milk, divided
  • 12 cup coconut milk
  • 2 tablespoons corn syrup
  • 1 cup sliced almonds, toasted
  • 1 12 cups shredded coconut, divided (1/2 cup is optional)
  • 2 eggs, room temperature
  • 24 tart shells, frozen uncooked (3-inch size)
  • 12 Kraft caramels, unwrapped and cut in half


  1. Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
  2. In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
  3. At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
  4. In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
  5. Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
  6. Let cool for 10 to 15 minutes before handling. Serve warm if possible.

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