Coconut pudding tart

Name: Coconut pudding tart
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 Protein (Gr. M); 5 TABLESPOONS Sugar; 200 g Coconut flake; 1 package Pudding powder chocolate; 1⁄2 l Milk; 50 g Dark chocolate; 8–24 Paper baking cups (see info)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

2 Protein (Gr. M)
5 TABLESPOONS Sugar
200 g Coconut flake
1 package Pudding powder chocolate
1⁄2 l Milk
50 g Dark chocolate
8–24 Paper baking cups (see info)

Directions

1
Place the egg whites, 2 tablespoons of sugar and grated coconut in a bowl and knead with the dough hook of the hand mixer. Place 3-4 teaspoons of the coconut mixture in each mould and press down evenly on the bottom and the edges until the top is high.
2
Place the tins on a baking tray or place them in the recesses of a muffin tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes until golden brown and let cool off.
3
Stir pudding powder, 3 tablespoons sugar and 6 tablespoons milk until smooth. Boil up the rest of the milk. Stir in the pudding powder and simmer for about 1 minute. Remove the pot from the stove. Roughly chop the chocolate and add 3⁄4 to the pudding.
4
Spread the hot pudding in the baked coconut cups and let it cool down. Sprinkle with rest of chocolate.