Toasting coconut gives it a nutty flavour that pairs nicely with the lemon custard and sweet coconut cream in this tart. If the coconut milk is separated in the can, give it a whisk.
- Prep time 30 minutes
- Total time 10 hours & 30 minutes
- Portion size 16 servings
Ingredients
Method
In food processor, pulse 1-3/4 cups of the shredded coconut into coarse crumbs. In bowl, whisk egg whites with cornstarch until foamy; stir in coconut crumbs. Press into lightly greased 9-inch (2.5 L) springform pan. Bake in 350°F (180°C) oven until firm, 12 to 14 minutes. Let cool completely.In bowl, whisk together condensed milk, lemon juice, eggs and vanilla; pour over crust. Bake in 350°F (180°C) oven until set, about 20 minutes. Let cool completely.
In separate bowl, beat cream cheese until smooth. Gradually beat in coconut milk. Beat in icing sugar and coconut extract until smooth. Pour over lemon layer. Refrigerate until set, about 8 hours. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
Run knife around edge of tart; remove from pan. Press remaining coconut onto edge of tart.
Nutritional facts per serving: about
- Sodium 118 mg
- Sugars 17 g
- Protein 4 g
- Calories 200.0
- Total fat 13 g
- Potassium 148 mg
- Cholesterol 56 mg
- Saturated fat 9 g
- Total carbohydrate 18 g
%RDI
- Iron 5.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 3.0
