COCONUT TARTS

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COCONUT TARTS image

Categories     Chocolate     Wheat/Gluten-Free

Yield 6 tarts

Number Of Ingredients 6

For the Coconut Tart Shells:
2 x egg whites
2 cups of shredded coconut
For the Chocolate and Coconut Cream:
1/2 cup of coconut milk
8 oz of bittersweet chocolate, chopped

Steps:

  • For the Coconut Tart Shells: Preheat oven to 350 degrees. Whisk egg whites lightly and stir in coconut. Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides. Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan. For the Chocolate and Coconut Cream: Heat coconut milk. Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.

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