1 Egg White

1/4 Cup of Sugar

1 Cup of Dessicated Coconut

Greased 12 Small Holed Muffin Tin

For the Filling:

150ml Single Cream

100g Dark Chocolate, chopped

Lucinda Hamilton from Cocolicious in Cranbrook creates some Bounty Tarts

  1. Preheat the oven to 180°C. Place egg white, sugar and coconut in a bowl and mix to combine.
  2. With wetted hands place walnut sized quantities of mixture into the muffin tin covering the base and sides to make a shell.
  3. Bake in oven for 10 minutes until light golden colour.
  4. Cool in tin for a minute and then carefully remove and place on drying rack.

For the Filling:

  1. To make the filling, place cream in small saucepan over medium heat until nearly boiling. Remove from heat and stir through the chopped chocolate until all melted and smooth.
  2. Pour the chocolate filling into the coconut shells and refrigerate until filling is firm and set.

  • words:
  • pictures: David Merewether

You may also like

Savoury gingerbread & local Camembert (Winnie’s Wheel)

To make this canapé you can use shop-bought gingerbread, but I prefer something a bit more savoury.

Parma ham basket with labneh, truffle or herb oil & Jerusalem artichoke crisp

A complex canapé with multiple elements, but the wow factor lies in the surprisingly simple-to-make basket.

Chilli beef, mozzarella & chilli jam bruschetta

A super easy canapé that can be elevated with homemade bread and chutney or simplified using shop-bought ingredients. The flexibility makes it ideal for both casual gatherings and more polished events.