Surf & Dessert Coconut Shrimp Tartlets
Treat yourself to something unexpected with Mrs. Friday’s® Deep Cut Coconut Shrimp served on a coconut cream tartlet. Sweet, crispy, and perfectly portioned, this handheld creation turns seafood into a delightful dessert treat.
Menu Part
Ingredients
| 12 | Each | Deep Cut Coconut (Item# 057446) |
| 12 | Each | Graham Cracker Crust, Tart Shells |
| 1/4 | Cup | Sugar |
| 1/3 | Cup | Corn Starch |
| 1/2 | Teaspoon | Salt |
| 1 | Can | Coconut Milk, Unsweet, 13.5 Ounce |
| 1 | Cup | Milk, Whole |
| 5 | Each | Egg Yolks |
| 1.5 | Cups | Coconut Shreds, Sweet |
| 2 | Tablespoons | Butter, Unsalted |
| 2 | Teaspoons | Vanilla Extract |
| Garnish: | ||
| As Desired | Whipped Cream | |
| As Desired | Coconut Shreds, Unsweet, Toasted |
Directions
- Fry the Coconut Shrimp at 350°F until 165°F internal temperature.
- In a sauce pot whisk together the sugar, cornstarch, and salt. In a separate bowl whisk the coconut milk, milk, and yolks. Incorporate the liquid ingredients into the dry ingredients on medium heat, whisking constantly. Bring to a boil for 1 minute, then remove from the heat. Stir in the coconut, vanilla, and butter until the butter is melted.
- Pour the mixture into the shells immediately, let cool at room temperature for 30 minutes, and refrigerate for 4 hours to set the filling.
- Garnish the tarts with whipped cream and toasted coconut. Place Coconut shrimp on top and serve.
