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.