Ingredients: |
Ingredients: Ingredients
2 cups sweetened shredded coconut, toasted
2 egg whites
1 tbsp cornstarch
2/3 cup sweetened condensed milk
1/2 cup lemon juice
3 eggs
1/2 tsp vanilla
1 pkg cream cheese, softened
1/2 cup coconut milk
1/2 cup (125 mL) icing sugar
1/4 tsp (1 mL) coconut extract
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Directions: |
Directions:To toast coconut
Heat the oven to 350°F. Spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally. ...
To toast in the microwave oven, spread coconut in a microwave-safe pan. Be careful - it burns easily!
In a food processor (or blender), pulse 1-3/4 cups of the shredded coconut into coarse crumbs. In a bowl, whisk the egg whites with the cornstarch until foamy; stir in coconut crumbs. Press into lightly greased 9-inch springform pan. Bake in 350°F oven until firm, 12 to 14 minutes. Let cool completely.
In a bowl, whisk together condensed milk, lemon juice, eggs and vanilla; pour over crust. Bake in 350°F oven until set, about 20 minutes. Let cool completely.
In separate bowl, beat cream cheese until smooth. Gradually beat in coconut milk. Beat in icing sugar and coconut extract until smooth. Pour over lemon layer. Refrigerate until set, about 8 hours. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
Run knife around edge of tart; remove from pan. Press remaining coconut onto edge of tart. |
This recipe for Lemon Coconut Tart is from