Coconut Tarts with Chocolate and Coconut Cream

  • prep time5 min
  • total time 20 min
  • serves 6

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

186 Ratings
Directions for: Coconut Tarts with Chocolate and Coconut Cream


For the Coconut Tart Shells:

2 egg whites

2 cup of shredded coconut

For the Chocolate and Coconut

½ cup of coconut milk

8 oz of bittersweet chocolate, chopped


For the Coconut Tart Shells:

1. Preheat oven to 350 degrees.

2. Whisk egg whites lightly and stir in coconut.

3. 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.

4. Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut

1. Heat coconut milk.

2. Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.

3. Pour into cooled coconut cups and allow to set in refrigerator.

4. Remove cold tarts from muffin pan and serve.

See more: Dessert, North American, Bake, Quick and Easy, Eggs/Dairy, Chocolate, Fruit, Valentine's Day


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