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Prepare the Coconut Shells:
Preheat oven to 180°C (350°F).
Beat egg whites until frothy. Add shredded coconut and sugar.
Press the mixture into small tartlet molds to form a shell.
Bake for 10–12 minutes or until golden. Let cool.
Make the Custard:
In a saucepan, mix egg yolk, sugar, corn starch, vanilla sugar, and a bit of milk into a smooth paste.
Gradually whisk in the remaining milk.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat, add white chocolate and butter, and stir until melted and smooth.
Assemble:
Spoon the warm custard into the cooled coconut tartlet shells.
Let them set in the fridge for at least 1 hour before serving.
Serving & Storage Tips
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