Coconut cream tartlets with tropical fruit topping
- 1 x 200 g packet coconut biscuits, finely crushed
- 125 g butter, melted
Mix the biscuits and butter together and press into the bottoms and up the sides of 6 x 10 cm in diameter or 8 x 8 cm in diameter loose bottomed tartlet pans.
Refrigerate until needed.
- 1 x 400 g can coconut cream, refrigerated overnight
- 5 ml vanilla paste
- 15 ml gelatine
- 45 ml cold water
- 250 ml pineapple, mango or granadilla yoghurt
- 15 ml lime juice
Any of the following or a combination of:
1 x 565 g can GOLDCREST lychees
1 x 410 g can GOLDCREST mango slices
1 x 110 g can GOLDCREST granadilla pulp
Choose any of the following:
Pistachio nuts, toasted coconut flakes, kiwi, lemon or lime zest, raspberries
Whip the coconut cream until thick. Add the vanilla. Sprinkle the gelatine over the water. Leave to stand for 5 minutes. Microwave for 10 seconds. Remove and stir. Repeat. Do not boil the gelatine. Cool slightly. While beating, add the gelatine in a thin stream to the coconut cream mixture. Fold in the yoghurt and lime juice. Spoon into the prepared tartlet crusts and top with your choice of GOLDCREST mangoes, lychees and granadillas pulp. Finish with nuts, coconut flakes, kiwi, lemon or lime zest, raspberries of your choice.