For dough: Place flour, baking powder and salt into a food processor and pulse 3 times. Add butter and cream cheese and continue to pulse until the mixture begins to come together. Add water and vinegar and continue to pulse until smooth dough forms. Divide dough into 2 flat disc, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375˚F.
Roll chilled dough out onto a lightly floured surface until about ¼ inch thick.
Using a 5 inch circle cutter, cut 6 discs out of the rolled dough and gently press into tart molds. Prick the bottoms and sides of the dough with a fork and bake for 10 to 15 minutes or until lightly, golden brown.
Allow tart shells to cool before removing them from the mold and transferring to a cooling rack.
For pastry cream: Place coconut milk, vanilla bean and seeds into a pot and simmer for 5 minutes. Remove from heat, cover and steep for 30 minutes. Remove vanilla bean pod and place milk back onto the stove and simmer over medium-low heat.
In a mixing bowl whisk together remaining pastry cream ingredients.
Whisk a small ladle of the hot milk mixture into the mixing bowl, adding a little at a time, ensuring mixture doesn’t scramble.
Carefully pour mixture into the pot with remaining milk mixture while whisking vigorously.
Simmer mixture over low heat, while whisking frequently, until mixture is thick enough to sit onto itself for a couple seconds. Strain through a fine sieve, if needed and place into an ice bath, stirring occasionally until pastry cream has chilled.
Place plastic wrap directly over surface of the pastry cream and refrigerate for at least 1 hour.
Strawberries: Place all ingredients into a small mixing bowl and toss together. Allow mixture to sit for 15 to 20 minutes. Strain and set aside until ready to use.
Assemble: Scoop pastry cream into a piping bag fitted with a round tip and pipe dots into each tart shell until filled. Top each tart with some sugar soaked strawberries and a sprinkle of coconut and serve.