Step 1

Preheat oven to 325F.

Step 2

Drain pineapple and reserve the juice.

Step 3

Add the pineapple juice and cornstarch to a small pot on medium high heat. Whisk occasionally until the juice thickens, about 10 minutes. Cool. Add the pineapple to the mixture and stir.

Step 4

Fill frozen tart shells half full with pineapple mixture.

Step 5

In a bowl, mix together sugar, egg, butter and coconut.

Step 6

Place a tablespoonful of the mixture on top of the tarts.

Step 7

Bake for 25 minutes or until light brown. Let cool before serving.