photography by: Louis Hiemstra

A creamy dark chocolate filling in a decadent coconut casing. Simple to make, impossible to ignore.

Makes: 4-6 tarts
Preparation: 10-15 minutes
Baking: 10-15 minutes

5 oz (150g) desiccated coconut
3 Tbsp butter, melted
2 Tbsp butter, melted (extra)
4 Tbsp castor sugar
2 free range egg whites
½ cup coconut cream
7 oz (200g) good quality dark chocolate, chopped
3.5 oz (100g) gooseberries (fresh or frozen)
Icing sugar, to dust

Preheat the oven to 355°F (180°C).
Combine the coconut, the 3 Tbsp melted butter and the castor sugar and add just enough egg white to form a firm dough.
Grease small quiche tins lighlty with the extra melted butter and press the coconut dough into the quiche tins using your fingertips. Bake for 10-15 minutes or until the edges turn golden brown.
Add the coconut milk to a small saucepan and bring to a gently simmer. Pour over the chocolate pieces and stir until the chocolate has melted and the mixture is smooth and glossy.
Unmold the coconut cases and fill with the coconut mixture. Top with gooseberries and serve dusted with icing sugar if desired.

Notes:
Serve the coconut cases whilst still warm as it may soften if allowed to stand for too long.

photography by: Louis Hiemstra

Always a crowd pleaser. Serve as is for dessert.

Makes: 12
Preparation: 20 minutes
Baking:  15-20 minutes

1 basic cupcake mixture
2 tsp lemon zest
40g (¼ oz) desiccated coconut

Cream cheese icing:
55g (2 oz) butter, softened
1 X 250g (8.8 oz) tub of cream cheese, softened
2 tsp coconut extract (optional)
400g (14 oz) icing sugar, sifted

Decorations:
Flaked coconut, toasted
Lemon zest

Prepare the basic vanilla cupcake batter. Stir in the lemon zest and desiccated coconut prior to baking. Bake for 15- 20 minutes, then transfer to a wire rack and allow cupcakes to cool.
Prepare the icing by beating together the butter, cream cheese and the coconut extract if using, with an electric beater. Gradually beat in the icing sugar.
Remove the paper cases from the cupcakes. Spread the sides of the cupcakes with the cream cheese.
Place the flaked coconut on a plate and roll the cupcake sides in the coconut to coat.
Ice the tops of the cupcakes and decorate with lemon zest.

Kid-friendly:
It's child's play mom.