Tropical Kiwi Coconut Tart Boats with Mango PearlTopping

Ingredients

For the Coconut Tart Shells:

1 1/2 cups graham cracker crumbs

1/2 cup shredded sweetened coconut

6 tbsp unsalted butter, melted

1 tbsp sugar

For the Kiwi Coconut Filling:

1 cup coconut cream, chilled

4 oz cream cheese, softened

1/3 cup powdered sugar

2 kiwis, peeled and finely diced

1/2 tsp vanilla extract

For the Mango Pearl Topping:

1 large ripe mango, peeled and finely cubed

1 tbsp honey

1 tsp lime juice

1 tbsp small tapioca pearls, cooked and drained

For Garnish (optional):

Fresh mint leaves

Toasted coconut flakes

Directions

Preheat oven to 350°F and grease 6 mini boat-shaped

tart molds or a standard muffin tin.

Mix graham cracker crumbs, shredded coconut, melted

butter, and sugar in a bowl until the texture resembles

wet sand.

Press the mixture firmly into the bottom and up the sides

of the molds to create a thick shell.

Bake the shells for 8 to 10 minutes until golden brown,

then let them cool completely before removing from the

molds.

In a medium bowl, beat the chilled coconut cream, cream

cheese, and powdered sugar until stiff peaks form.

Gently fold the diced kiwi and vanilla extract into the

coconut cream mixture.

Spoon or pipe the filling into the cooled tart shells,

smoothing the tops with a spoon.

In a separate small bowl, toss the mango cubes with

honey, lime juice, and cooked tapioca pearls.

Spoon the mango pearl mixture generously over the

center of each tart.

Chill the tarts for at least 1 hour in the refrigerator and

garnish with mint and toasted coconut before serving.