Here are some cute, little coconut tartlets. Sometimes a little bite of something sweet is all you need and a tiny dessert, presented in the right way, looks like something special.
These naturally gluten free coconut tartlets look beautiful on a tray of holiday baking but they look just as nice on a colourful plastic tray in the middle of summer. This tartlet is a year round recipe that will hold any filling you can dream up. Lemon curd is my personal favourite.
Participants at my Thai cooking class made these tartlets with an Asian spin. We filled them with vanilla-whipped cream and topped them with slivered crystallized ginger. Other options include lime curd or mango mousse. A garnish of fresh mango or other exotic fruit would make a slightly more substantial dessert.
A mini muffin tin with smooth sides is all you need to recreate many little treats. For everyday home cooks you only need a few baking pans with lots of ways to assemble and decorate whatever you bake.
There is a hack for just about everything from peeling garlic to opening young coconuts and cutting pomegranates. There is a hack for slicing mangos and ripening avocados. And there is a hack for these coconut tartlets.
Readers told me they had trouble getting these little tartlets out of the pan after they were cooked and in one of my cooking classes we had the same problem. Here are some tips for getting them in and out of the mini muffin tin.
Let me know in the comments below if you got the cooked tartlets out of the pan with ease or if you have another hack.
|2 large egg whites|
|1½ cups shredded unsweetened coconut|
|¼ cup sugar* (optional)|
|1 cup whipping cream|
|1 tsp vanilla extract or 1 vanilla bean|
|½ oz crystallized ginger cut into slivers|
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