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    Home » Recipes » Gluten Free Dessert

    Mini Coconut Tartlets

    Published: Oct 11, 2015 · Modified: Nov 11, 2023 by Cinde LittleThis post may contain affiliate links1 Comment

    Jump to Recipe Print Recipe

    These mini Coconut Tartlets are made with coconut and egg white so are naturally gluten free. Fill them with vanilla-whipped cream and top with crystallized ginger. Serve on a small pedestal tray if you have one.

    Mini coconut tartlets filled with whipping cream and topped with slivered crystallized ginger.

    Serve these coconut tartlets year round and vary the filling. Homemade lemon curd is my personal favourite but other fillings could be lime curd, passion fruit curd, blood orange curd or mango mousse.

    I made this version of coconut tartlets for a Thai cooking class so gave them an Asian spin. The vanilla-whipped cream and slivered crystallized ginger was simple yet delicious.

    For a more substantial dessert or a fancy event accompany the tartlets with an exotic fruit tray. Whether you have your own Gluten Free Dinner Club or not, these would be fabulous as dessert for this Thai menu.

    Best Baking Pans for Mini Tartlets

    Life in the kitchen is always easier when you have the right equipment. I have older non-stick mini muffin/mini cupcake pan yet it was challenging to remove the cooked tarts. A newer pan might be fine.

    My silicone mini muffin pan was the trick, I easily pushed the tarts out and the pan is a breeze to wash. If you have a mini cheesecake pan the shape is a bit different but it would also be perfect for this recipe.

    Tips For Making Mini Tarts

    There is a hack for everything from opening young coconuts to cutting pomegranates. These are my tips for making coconut tartlets with ease. When they work for you this becomes an easy recipe and one of these tips will become your hack.

    • Press the coconut mixture into a round one-tablespoon measuring spoon.
    • Tap the mixture out of the measuring spoon into the tart tin.
    • Flip the little half-ball over so the rounded part is on the bottom.
    • Use a liqueur glass to push the coconut into the sides of the pan making an indent for the filling.
    • If you're using a metal pan remove the tartlets while still warm and slightly pliable.
    • Alternately, use a small stiff spatula or spreader to loosen the outsides of each tartlet and remove.

    Let me know in the comments below if you tried this recipe.

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    Mini coconut tartlets filled with whipping cream and topped with slivered crystallized ginger.

    Mini Coconut Tartlets

    These mini Coconut Tartlets are made with coconut and egg white so are naturally gluten free. Fill them with vanilla-whipped cream or lemon curd. Yum!
    5 from 1 vote
    Print Pin Rate
    Course: Baking, Dessert, Rice Free Baking
    Cuisine: Canadian
    Keyword: Mini Coconut Tartlets
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Assembly: 10 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 16 tartlets
    Calories: 126kcal
    Author: Cinde Little

    Ingredients

    COCONUT TARTLETS

    • 2 egg whites
    • 1½ cups shredded unsweetened coconut*
    • ¼ cup sugar** (optional)

    VANILLA-WHIPPED CREAM

    • 1 cup whipping cream
    • 1 vanilla bean or 1 teaspoon vanilla extract
    • ½ oz crystallized ginger cut into slivers
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    Instructions

    • Preheat oven to 325°F. Spray mini muffin tins with oil.
    • In a large bowl stir egg whites until frothy.
    • Stir coconut and sugar into the egg whites. Mix until the mixture holds together when you squeeze it in the palm of your hand.
    • Form a heaping tablespoon of the coconut mixture into a ball and place it in the tin. Using your thumb or a liqueur glass, press the ball into the sides of the tin. The crust should be about ¼ inch thick.
    • Bake tartlets until golden brown, about 20 minutes.
    • Remove from oven and let cool slightly. Transfer to wire rack and cool completely. Can be made several days in advance.

    VANILLA-WHIPPED CREAM

    • Cut vanilla bean in half lengthwise. Scrape seeds into cream (reserve pod for another use). Beat cream until soft peaks form.

    SERVING

    • Fill coconut tartlets with vanilla-whipped cream just before serving.
    • Garnish with crystallized ginger. Serve.

    Notes

    *If I can't unsweetened coconut I make these with sweetened coconut.
    **Thanks to Gill for this tip - Try these without sugar and they come out of the pan beautifully. Since coconut is sweet this makes perfect sense, I just haven't tried it yet.

    Nutrition

    Nutrition Facts
    Mini Coconut Tartlets
    Serving Size
     
    1 tartlet
    Amount per Serving
    Calories
    126
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    8
    g
    50
    %
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    17
    mg
    6
    %
    Sodium
     
    14
    mg
    1
    %
    Potassium
     
    68
    mg
    2
    %
    Carbohydrates
     
    6
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    219
    IU
    4
    %
    Vitamin C
     
    0.2
    mg
    0
    %
    Calcium
     
    12
    mg
    1
    %
    Iron
     
    0.3
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Cinde Little

      November 25, 2023 at 7:49 pm

      5 stars
      What a great gluten free tart replacement!

      Reply

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