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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Even though most of my family doesn't care for it, I love coconut. These little tarts are just chocked full of it! They're super easy, fast, and full of rich coconut flavor. Guess that's why I love 'em so much! Ingredients:
2 egg whites |
2 cups shredded sweetened coconut |
4 ounces cream cheese |
1 1/2 cups sour cream |
1 cup cream of coconut (not coconut milk) |
shredded coconut, decoration |
Directions:
1. Preheat the oven to 350 degrees. Spray 6 cups of a muffin tin.
2. Whisk egg whites lightly and stir in coconut. Spread on the bottom and up the sides of the tin making a tart crust. Bake 13-18 minutes or until golden brown. Cool.
3. Beat cream cheese with sour cream until smooth; add in cream of coconut. Divide into each cooled tart crust.
4. Sprinkle tops with shredded coconut. Cover and refrigerate until serving.
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