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Home » Recipes » Coconut Tarts with Chocolate and Coconut Cream Courtesy of:
Chef at Home  Episode:
Fusion Fish Cakes  Host:
Michael Smith  

Coconut Tarts with Chocolate and Coconut Cream

  Yield:  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! Ingredients:

For the Coconut Tart Shells:

• 2 x egg whites
• 2 cups of shredded coconut

For the Chocolate and Coconut Cream:

• 1/2 cup of coconut milk
• 8 oz of bittersweet chocolate, chopped

  Directions:

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 Cream:

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.