Coconut Tarts with Chocolate and Coconut Cream
Yield: Makes 6 tarts
2 egg whites
2 cups shredded coconut
1/2 cup coconut milk
8 ounces bittersweet chocolate, chopped
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.
Pour into cooled coconut cups and allow to set in refrigerator.
Remove cold tarts from muffin pan and serve.