What do you do when you don’t have anything but chocolate and coconut in the kitchen? You make a Chocolate Coconut Tart.
Just 4-ingredients here: chocolate, cream, butter, and coconut. Yes, you read that right. It was literally a product of me having very few items on hand and desperately wanting to make dessert, but not wanting to go to the store. There are times when this happens, and I think there’s no way I can do it. But somehow, I turned four ingredients into this.
I know what you’re thinking; that’s a tiny slice of dessert for Colleen. But this is one rich dessert, so a little goes a long way. The lightness of the pure coconut crust balances it out well. I’m the type of person that doesn’t care for fussing with fancy pie crusts, so I am elated over the ease of this. It’s just coconut and butter, creating a golden, crunchy shell for our rich filling.
Chocolate and coconut is a classic combo, but this way of enjoying it is a refreshing twist. It’s like a sophisticated candy bar, and it’s practically as easy to make this as it is to pick up candy at the store. That’s how we do in the Smart Cookie kitchen.
A Few Tips Before You Get Cooking:
- You can make this the night before and let it chill until you’re ready to serve.
- Top with chopped almonds for an Almond Joy-like experience.
- This has dark flavor. If you’d like a sweeter filling, use all semisweet chocolate.
- A caramel drizzle would be delicious.
- Coconut goes from perfectly cooked to burnt in a second, so keep an eye on it.
- You have to chop the chocolate up finely to get this melting method to work.
Chocolate Coconut Tart
By The Smart Cookie Cook
- 3 cups shredded coconut
- 4 tbsp. unsalted butter, melted
- 12 oz. semisweet chocolate, finely chopped
- 4 oz. unsweetened chocolate, finely chopped
- 2 tbsp. light corn syrup
- 1/2 cup heavy cream
- Preheat oven to 350 degrees.
- Pulse together butter and coconut in a food processor until it comes together. Transfer to an 8-inch pie dish and gently press down so that it forms to the shape of the dish in an even layer. Bake 8-10 minutes or until lightly golden brown. Let cool completely.
- Place finely chopped chocolate in a heat-proof bowl and set aside.
- Heat cream in the microwave for 30 second intervals until it starts to simmer. Immediately pour over chocolate and let sit for 2 minutes before whisking together until completely smooth.
- Immediately pour into cool pie shell and smooth into an even layer. Let sit for 20 minutes then cover and transfer to fridge to chill for 6 hours or overnight. Slice and enjoy.