Pina colada tarts and whipped coconut cream

Whipped coconut cream

400 g	Coconut cream (Main)
3 Tbsp	Icing sugar
1 tsp	Vanilla essence

Coconut custard

2 Tbsp	Custard powder
3 Tbsp	Sugar
3 Tbsp	Water
400 ml	Coconut milk
3 Tbsp	White rum

Tarts

2 slices	Fresh pineapple, or canned (Main)
12	Small baked tartlet shells (Main)
½ cup	Toasted desiccated coconut

Directions

1. Chill the can of coconut cream overnight.
2. Next day, scoop the solid coconut cream into a bowl. Add the icing sugar and vanilla essence. Beat until whipped. Chill until required. It will solidify so remove from the fridge 5 minutes before serving. It will keep for 2-3 weeks covered in the fridge.
3. To make the custard, place the custard powder, sugar and water in a microwave-proof bowl, stirring until smooth. Add the coconut milk. Microwave on high power for 2 minutes, stir well then continue cooking for 1-2 minutes, until thickened. Stir well. Cool. Stir in the rum. Refrigerate for up to 2 days if required.
4. Pat the pineapple dry and grill or pan-fry in a ridged frying pan. Cut into 2cm pieces. Cool.
5. Fill the tartlet shells with the custard. Top with pieces of pineapple and a swirl of piped whipped coconut cream. Sprinkle with the toasted coconut.