Desserts/ Gluten Free/ Low Carb/ Vegetarian

Coconut and Chocolate Tartlets

Since I have a surplus of dessicated coconut and there are only so many macaroons you can make, so I tried these tartlets to use up the surplus.  The coconut is used to make the tart cases and holds up very well.  The chocolate filling is delicious and I did make one version with a large dash of rum (naughty but nice).

I used a muffin tin to make this but you could use a mini muffin tin to make small dainty ones.  Hey, who I am kidding, make them large and glorious!   Although coconut is fairly low carb, chocolate is not, so perhaps to keep the carbs lower, cocoa powder instead could be used.

Coconut and Chocolate Tartlets

  • Servings: 2-4
  • Difficulty: easy
  • Print


2 egg whites

2 1/2 cups dessicated coconut

6oz chocolate

1/2 cup cream

1 tspn sweetner (I used stevia but feel free to use your own choice)


    • Preheat the oven to 180C/350F degrees.
    • Whisk the egg whites and add the sweetner.
    • Fold the mixture into the dessicated coconut.
    • Grease a muffin tin lightly.
    • Place a large tablespoon of the coconut mixture into the muffin tin and press down to make the tartlet shell.  Add more mixture if necessary.
    • Bake for 8-10 minutes until slightly golden.  Cool in the tin.
    • Gently heat the cream and add the vanilla and chocolate.
    • Stir until the chocolate has melted then pour into the coconut cups.
    • Chill in the fridge for 2 hours.
    • Remove from the tin, eat and enjoy!

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  • Reply
    January 19, 2016 at 5:34 pm

    Hey Angela, I made your lovely tasty treats & loved them so much,…Such tasty treats! ???

    • Reply
      Angela Coleby
      January 20, 2016 at 5:12 pm

      Glad you enjoyed them! I think they would be lovely with a chocolate avocado mousse too for a vegan version.

  • Reply
    January 6, 2016 at 5:07 am

    Hi I don’t like sweetener so I use coconut or sweet freedom how much of this would be equivalent too the sweetener please? One is liquid like honey the other is granulated thanks

    • Reply
      Angela Coleby
      January 6, 2016 at 11:48 am

      Hi Annette. You might want to try the recipe without the sweetner perhaps as the coconut is sweet enough. If not, I’d recommend you add a little of sweet freedom to the recipe as you are making it, taste test it and adjust accordingly. Hope this helps!

  • Reply
    New Years Eve Party Bites – Low Carb & Gluten Free | Divalicious Recipes
    December 29, 2015 at 10:58 pm

    […] Coconut & Chocolate Tartlets […]

  • Reply
    August 21, 2014 at 6:14 pm

    do the egg whites need to be whipped to soft or stiff peaks? Also how many does this make?

    • Reply
      August 22, 2014 at 12:36 pm

      Hi Aubrey, whipped to soft peaks is fine. It makes about 12 tartlets. Hope you enjoy them!

      • Reply
        January 1, 2016 at 4:03 pm

        are you using liquid stevia if so how much swerve or other dry sweetener could be used instead

        • Reply
          Angela Coleby
          January 1, 2016 at 5:40 pm

          Hi, I use the powdered stevia and use about 1/8 tspn as I find it very sweet.

      • Reply
        January 1, 2016 at 4:05 pm

        what would the equivalent amount of sweetener be for the crust. You don’t say if you are using liquid or dry stevia

  • Reply
    A Table in the Sun
    October 21, 2012 at 11:12 pm

    I love the coconut cups…..and how can anyone argue with chocolate.

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