Sweet, creamy and delicious, these tropical tarts will make a great dessert to serve for your Mother’s Day get -togethers.
Happy eating and happy Mother’s Day!
1 pie crust
1 can Eagle Brand milk
1/4 cup fresh lime juice
1 8 ounce can crushed pineapple (drained)
3/4 cup flaked coconut (divide put aside 2 tablespoons)
1 cup whipped topping
Cut pie dough into six pieces. Roll each piece and press into greased muffin pan. Prick sides and bottom of each and bake at 425 8-10 minutes. Let cool. In a bowl, mix together Eagle Brand milk, lime juice, drained pineapple, and coconut. Then fold in whipped topping. Top with remaining coconut. Chill two hours.