Pump up the coconut in your life with these perfectly sized morsels of strawberry and coconut. With just 4 simple ingredients, it’s an easy recipe to whip up in a jiffy and will leave your family begging you for more. Inspired by: Michael Smith
To make the coconut tart shells: Preheat oven to 350F and oil two – 12 mini muffin pans with coconut oil [I used the silicon kind, so no oiling was necessary]. Whisk egg whites lightly and stir in coconut. Drop a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides. Bake for 8-10 minutes, or until golden brown. Let cool in muffin pan.
To make the strawberry coconut cream: Melt the coconut butter by placing it in the microwave or soaking the coconut butter jar in a hot water bath until butter is melted. Place coconut butter in a small bowl and mix in strawberries [it will seize up a little bit, just keep warm]. Drop into cooled shells by the teaspoon and allow to set in the fridge.
Remove cold tarts from the muffin pans and serve.
Notes
They keep fairly well at room temperature but begin to melt at around 77F.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/03/4-ingredient-itty-bitty-strawberry-coconut-tarts/