Luscious Lemon and Coconut Tartlets

These luscious lemon and coconut tartlets are the perfect summer dessert. They're made with a creamy lemon curd filling and a toasted coconut crust. The tartlets are easy to make and can be made ahead of time, making them perfect for parties or picnics.

The inspiration for these tartlets came to me on a hot summer day. I was craving something sweet and refreshing, but I didn't want to turn on the oven. I started experimenting with different ingredients and came up with these tartlets. They're the perfect balance of sweet and tart, and they're so easy to make. I've been making them ever since, and they're always a hit with my friends and family.

Prep time: 15 | Cook time: 12 | Serves: 12

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup pitted dates
• 1/4 cup melted coconut oil
• 1 cup plant-based milk
• 1/2 cup cornstarch
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/3 cup lemon juice

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the coconut, dates, and coconut oil. Press the mixture into the bottom of 12 cupcake liners placed in a muffin tin.
3. Bake for 10-12 minutes, or until golden brown.
4. Meanwhile, in a saucepan, whisk together the plant-based milk, cornstarch, sugar, and salt. Bring to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes, or until thickened.
5. Remove from heat and stir in the lemon juice.
6. Pour the lemon curd over the coconut crusts.
7. Refrigerate for at least 2 hours before serving.

Why It Works

• The combination of lemon and coconut is a classic combination that always works well together.
• The lemon curd filling is made with just a few simple ingredients, and it's thickened with cornstarch, which makes it easy to make and foolproof.
• The coconut crust is made with shredded coconut, dates, and melted coconut oil. It's easy to press into the cupcake liners, and it toasts up beautifully in the oven.
• The tartlets can be made ahead of time, making them perfect for parties or picnics.