(50 mL) sweetened shredded coconut
(125 mL) graham cracker crumbs
(25 mL) granulated sugar
(45 mL) unsalted butter, melted
(250 mL) semi-sweet chocolate chips
(250 mL) full-fat coconut milk (shake well before measuring)
1. In small frying pan, toast coconut over medium heat, stirring often, for 3 to 4 minutes or until golden.
2. In small bowl, stir together coconut, graham cracker crumbs, sugar and melted butter until combined. Spoon 1 tsp (5 ml) each into the base of 24 silicone mini-muffin cups; press mixture down firmly. Refrigerate for 10 minutes.
3. Place chocolate chips in medium bowl. In small saucepan, heat coconut milk over medium heat, stirring occasionally, for about 3 minutes or until heated through. Do not bring to a boil. Pour over chocolate chips; let stand without stirring for 2 minutes. Stir until chocolate is melted and mixture is glossy.
4. Divide chocolate mixture evenly over coconut mixture in muffin cups. Refrigerate 2 hours or until firm. To remove tartlets, run knife warmed under hot water around the edges of muffin cups. Serve immediately.