chavvah

I am making some deliriously simple coconut chocolate tarts for a pot luck at

imperfectmedium's this afternoon--hopefully they turn out! The shells are baking now--the kitchen smells heavenly.

Coconut Tarts with Chocolate and Coconut Cream

(Please note this recipe makes only 6 tarts. I am attempting to make many, many more.)

For the Coconut Tart Shells:
2 egg whites
2 cups of shredded coconut

For the Chocolate and Coconut Cream:
One half cup of coconut milk
8 oz of bittersweet chocolate, chopped

For the Coconut Tart Shells:
Preheat oven to 350 degrees.

Whisk egg whites lightly and stir in coconut.

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.

Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut Cream:
Heat coconut milk.

Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.

Pour into cooled coconut cups and allow to set in refrigerator.

Remove cold tarts from muffin pan and serve.