Creamy Coconut Fruit Tarts

Ingredients list for Creamy Coconut Fruit Tarts

• 2 tablespoons Coconut milk
• ? cup Desiccated coconut
• 50 grams tender coconut flesh
• 1 Orange separated into segments
• ½ medium Pineapple finely chopped
• 1 medium Apple
• 1 medium Pear
• tarts 12-16
• ½ cup Icing sugar
• for garnishing Colourful vermicelli

Method

1. Heat a non-stick pan. Add orange segments and pineapple, cover and cook on low heat till the fruits turn soft.
2. Cut apple and pear into small cubes and add to the pan. Mix, cover and cook on medium heat till the apple and pear turns soft.
3. Sift icing sugar into a bowl. Add coconut milk and whisk into a thick mixture. Add desiccated coconut and mix well. Refrigerate for 5-10 minutes.
4. Cut coconut flesh into small cubes.
5. Switch off heat, add coconut flesh cubes to the pan and mix well. Cool to room temperature and refrigerate for 2-3 hours.
6. Place tart shells on a serving plate. Fill them with cooked fruits, top with coconut-sugar mixture quennels and garnish with colourful vermicelli.
7. Serve immediately.