1/30/2019 Chocolate Coconut Tart

Chocolate Coconut Tart

Prep time Cook time Total time

10 mins 25 mins 35 mins

Shredded coconut makes a sturdy and delicious piecrust. Here we fill a

coconut crust with a rich chocolate cream to make a delightful tart
appropriate for celebrations, holidays, or an extra special dessert.

Author: Dr. William Davis

Recipe type: Dessert
Serves: 8

Ingredients
2½ cups unsweetened shredded coconut
¼ cup almond meal/flour
2 teaspoons ground cinnamon, divided
Sweetener equivalent to 1 cup sugar, divided
¼ cup coconut oil or butter, melted
14 ounces coconut milk (canned) or heavy cream
8 ounces 100% chocolate
3 eggs, separated
½ teaspoon vanilla extract

Instructions
1. Preheat oven to 350º F. Grease 9-inch pie pan.
2. In medium size bowl, combine coconut, almond meal/flour, ½ teaspoon cinnamon, sweetener
equivalent to ¼-cup sugar, and oil/butter and mix thoroughly. Transfer to greased pie pan, spreading
evenly on bottom and partially up sides. Bake for 10 minutes or until edges lightly browned. Remove
and cool.
3. Meanwhile, while coconut shell baking, heat coconut milk/cream and chocolate in medium saucepan
over medium heat just until chocolate melted. Stir in remaining sweetener. Be careful to not
overheat. Remove from heat.
4. Whip 3 egg whites until stiff peaks form. At reduced speed, blend in egg yolks, vanilla, and remaining
cinnamon. Spoon in chocolate mixture and blend in gradually until well mixed.
5. Pour chocolate mixture into coconut shell and bake additional 15 minutes. Remove and cool.
Refrigerate to set, then serve.

Recipe by Dr. William Davis at https://www.wheatbellyblog.com/recipes/chocolate-coconut-tart/

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