Its from a xmas special in a better homes & gardens magazine a couple of years ago. Its a hit as a tray filler for family get togethers.


  • Tarts

  • Melted butter for greasing

  • 2 egg whites

  • .5 cup caster sugar

  • .25 cup plain flour, sifted

  • 2 cups shredded coconut

  • Chocolate Mouse

  • 200 g dark chocolate, chopped

  • 2 eggs

  • .25 cup caster sugar

  • 300 ml thickened cream


  • 1.

    Preheat the oven to 160C. Brush a 12 hole muffin pan with butter. Line bases with baking paper.

  • 2.

    Put egg whites and sugar in a small bowl, using an electric mixer, beat for 5 minutes until soft peaks form.

  • 3.

    Add flour and beat until just combined.

  • 4.

    Fold though the coconut.

  • 5.

    Put spoonfuls of mixture into the base of each hole and spread halfway up the sides.

  • 6.

    Bake in oven for 10- 15 minutes until lightly golden.

  • 7.

    Cool in tin for 15 minutes before removing and cooling on a wire rack.

  • 8.

    To make chocolate mouse: Melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth.

  • 9.

    Remove from heat and set aside to cool slightly.

  • 10.

    Beat eggs and sugar with an electric mixer until thick

  • 11.

    Fold egg mixture into chocholate until combined.

  • 12.

    In a separate bowl whip cream until soft peaks form. Fold cream through chocolate mixture until combined, then spoon into coconut cases.

  • 13.

    Refridgerate for 2 hours or until set.


Very sweet so doesn't need any extra's added

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