Bake tart shells according to the package directions. (I bake mine at 350℉ for 20-25 minutes or until lightly golden brown.) Let cool while you make the custard.

Whisk together the egg yolks in a small bowl. Set aside. In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and coconut milk and whisk until fully incorporated. Place on the stove over medium heat and cook, whisking constantly until the mixture begins to thicken and just starts to boil. Remove from the heat.

Temper the egg yolks by slowly adding about half of the hot thickened milk/cornstarch mixture to the bowl while whisking quickly. Add the tempered egg mixture back into the pot and stir in the shredded coconut and vanilla extract. Turn the heat on to medium again and whisk constantly until the mixture begins to bubble and registers at least 165℉(74℃) on a candy or meat thermometer (to ensure the egg yolk is fully cooked).

Distribute the hot custard evenly between the baked and cooled tart shells. Let cool for about 10 minutes before covering with plastic wrap. Refrigerate for at least 2 hours to allow the custard to fully chill and set. Serve topped with whipped cream, if desired. Enjoy!