It is Friday! Sometimes at the end of the week, you just need a treat. These are relatively quick, very easy, and incredibly delicious. What you will need: 2 egg whites 2 cups shredded coconut (sweetened) 8 ounces milk chocolate (broken up or chips) half a cup of coconut milk raspberries mint Method: First, you need to separate your egg yokes and whites. You will only need the whites for this recipe. Begin to slowly whisk the shredded coconut in with the egg whites. Once thoroughly mixed, take out a muffin tin and spray it with a non stick. Spoon the coconut into the tray and push it around the mold to form a cup. It will look similar to a birds nest. Set the oven to 350 F and bake until they are golden brown. In the meantime, in a sauce pan, warm up the coconut milk. Once it is heated, pour over the chocolate in a separate bowl and whisk together until it is silky smooth and has a shine. When the tarts are done, take them out of the oven and allow them to cool.
Once cool, spoon the chocolate into the cups and place in the fridge for approximately 20 minutes. When the chocolate has set but still has a bit of give to it, remove from the refrigerator and garnish with 1 raspberry and 2 mint leaves. Place back in the fridge and allow them to set for 1 hour. Remove from the fridge and serve. Enjoy! Comments are closed.
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AuthorA native Montrealer who is documenting gluten free recipes from her new home in Virginia. Archives
May 2017
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