Who wants something delicious but light? Something to brighten up the dull weather and keep you cosy with a cup of hot chocolate!? These coconut tarts will whisk you away to a tropical paradise as you bite into the fluffy slightly sweetened coconut topping, before reaching that crisp pastry shell. Oh yes, these are real good! 😀 I’m not even a real coconut fan (as in coconut chocolates are not really my thing) but these… well these are perfect! 😀
You can use any pastry you like, but I chose this one here as it really is the best we’ve made so far (and I was making another batch of mince pies for the boys and thought they didn’t need that many!) Alternatively, if you have silicon baking cups, you can make these pastry free (less calories for those who are counting)!
These taste great as they are, but if you have some cream they would be even more delectable! 😛 In my next batch, I’m going to add a smidgen of strawberry jam in the pastry cup, or maybe even some fresh raspberries mixed with a bit of almond flour (to stop the pastry going soggy). Who’s with me? Let’s check out the recipe!
Fluffy coconut sweetened with plump juicy raisins in a crisp pastry shell.
- 1 cup unsweetened coconut desiccated or shredded
- 1/4 cup boiling water
- 1 tablespoon butter or coconut oil (Vitalite works well)
- 1 tablespoon coconut sugar
- 1 batch pastry (see recipe)
- 2 tablespoons raisins or sultanas
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Put the coconut in a heatproof bowl and pour the boiling water over. Stir then add the butter and sugar mixing to combine. Set aside for five minutes.
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Prepare your baking tin and line with small rounds of pastry (if you are using our pastry recipe, there is no need to grease your baking tins or roll the pastry out – just make a rough round in your hand).
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Add the sultanas to the coconut and mix through. Check the water content of the mixture – leave for a further five minutes if it is still very liquid. There should be a bit of liquid but not too runny!
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Spoon 1-2 tablespoonfuls into each pastry case and leave heaped as it lands! i.e. don’t smooth the tops, just leave them rough!
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Bake for 15 minutes at Gas 6 (400f / 200c). The tops should just be browning. Leave to cool for a couple of minutes before removing from the tin (the pastry will crisp on standing). Allow to cool on a wire rack.
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Enjoy!
- You can make these in your favourite pastry or try making them without in silicon cases.
- If you want a creamier version, substitute the water for milk or cream.
- Add half a teaspoon of jam in each pastry case before topping with the coconut.
- Chop some flaked almonds and sprinkle over the top before baking.
- Store covered for up to five days (store in fridge if you use milk/cream).
- Can be frozen (well-wrapped) for up to a month.
- Delicious hot or cold.
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If you’re new to cooking, or plant based cooking and need some kitchen inspiration or you’re after some ingredients, have a look here!
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I’m going to share these over at this weeks Fiesta Friday 🙂 Please come on over and join us – you’ll find lots of lovely recipes, tips and new friends! This week the Fiesta is co-hosted by Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook 😀 Perfect!
Oh, and of course, if you make these coconut tarts (or any of our other recipes), please post your photos using #LifeDietHealth or @LifeDietHealth so we can see your creations! 🙂 We love to see your interpretations of our recipes! If you haven’t already, make sure you’re following us everywhere so you never miss a thing! 😀 You can subscribe here (see link to right)! to receive our recipes each week, follow us on Facebook, Twitter and Instagram, (you can chat with us here too)! and see what we’re liking on Pinterest! Thankyou! 😀
Speak soon, Have a great week.
Laurena x