Coconut and Chocolate Tartlets

This is a great use of coconut as it is used to make the cases for these delicious desserts.  The chocolate filling is tasty and I even made one version with a large dash of rum (naughty but nice). Yummy, tell me more Diva... I used a muffin tin to make these but you could use a mini muffin tin to make small dainty ones.  Hey, who I am kidding, make them large and glorious!   

Recipe from http://divaliciousrecipesinthecity.com/

INGREDIENTS

2 egg whites

2 1/2 cups dessicated coconut

6oz chocolate

1/2 cup cream

1 tspn sweetner (I used stevia but feel free to use your own choice)

METHOD

  • Preheat the oven to 180C/350F degrees.
  • Whisk the egg whites and add the sweetner.
  • Fold the mixture into the dessicated coconut.
  • Grease a muffin tin lightly.
  • Place a large tablespoon of the coconut mixture into the muffin tin and press down to make the tartlet shell.  Add more mixture if necessary.
  • Bake for 8-10 minutes until slightly golden.  Cool in the tin.
  • Gently heat the cream and add the vanilla and chocolate.
  • Stir until the chocolate has melted then pour into the coconut cups.
  • Chill in the fridge for 2 hours.
  • Remove from the tin, eat and enjoy!

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