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

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.