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!
Print
Pin
Servings: 16 tartlets
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
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.