The Recipe

Ingredients

• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) unsweetened shredded coconut
• 1 tsp vanilla extract
• 1/4 cup (60g) unsalted butter, softened
• 2 cups (250g) all-purpose flour
• 1 tsp salt
• 1/2 cup (120ml) whole milk
• Fresh berries and lime zest for garnish

Instructions

Make the Pastry Crust

1. In a medium bowl, whisk together the flour and salt.
2. Add the softened butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually pour in the ice-cold water, stirring with a fork until the dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Coconut Panna Cotta Filling

1. In a small saucepan, combine the heavy cream, sugar, shredded coconut, and vanilla extract.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove from the heat and let cool to room temperature.
4. Stir in the softened butter until fully incorporated.

Assemble and Bake the Tartlets

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness.
3. Cut out circles of dough using a cookie cutter or the rim of a glass.
4. Place a spoonful of the cooled coconut panna cotta mixture onto one half of each circle.
5. Fold the other half over the filling and press the edges together with a fork to seal.
6. Brush the tops with a little bit of milk and sprinkle with granulated sugar.
7. Bake for 20-25 minutes, or until golden brown.

Serve

1. Allow the tartlets to cool on a wire rack for at least 10 minutes before serving.
2. Garnish with fresh berries and a sprinkle of lime zest, if desired.

Note: The recipe above is in Markdown format as requested.