Instructions

1. In a food processor with the blade attachment, pulse together the flour, sugar, salt, and butter until crumbly, about 3-4 pulses.
2. Add 3 tablespoons water. Pulse until the mixture clumps together and forms a dough. Add the extra 1 tablespoon water if it's not coming together.
3. Form into two round disks and wrap in plastic wrap. Refrigerate for at least 30 minutes or until cold.
4. Preheat oven to 350F. Lightly grease a 24-cup mini muffin pan.
5. On a lightly floured surface (or between two sheets of plastic wrap), roll out one disk to 1/8-inch thickness.
6. Using a 2-inch round cookie cutter, cut out as many circles as you can. Gently press each circle into each muffin cup so it fills the bottom and sides. Gather up the dough scraps, reform a disk, and repeat. If the dough gets too warm, refrigerate 15 minutes. Repeat with the remaining disk.
7. Bake for 15-20 minutes or until golden brown (if they puffed up, use your thumb or end of a round handle to recreate the hole for the filling). Cool completely.
8. While the oven is still on, spread the shredded coconut on a baking sheet. Bake until toasted, about 5 minutes. Cool completely.
9. For the pudding: In a medium saucepan, warm the coconut milk and bring just to a boil. Remove from the heat and cover to keep warm.
10. Meanwhile, in a large bowl, beat the sugar and egg yolk at medium-high speed until thick and pale, about 2-3 minutes.
11. Reduce the speed to medium and beat in flour, cornstarch, and salt. Gradually pour in the warm coconut milk.
12. Return the mixture to the saucepan and boil until thickened, about 3-5 minutes. Remove from the heat and whisk in the butter until melted. Stir in the vanilla and coconut extracts. Cool for 15 minutes.
13. Transfer the pudding to a measuring cup with a spout (or a pastry bag fitted with a round tip). Fill each mini pie (refrigerate any leftovers). Top with toasted coconut and whole raspberries. Chill at least 1 hour before serving. Store in airtight container in the refrigerator for up to 3 days.