Coconut Mango Tarts with Lilikoi Syrup

Recipe Categories:

Desserts VeganNut-FreeSoy-Free
Ingredients: 
  • 3 sheets phyllo
  • Raw sugar for sprinkling
  • Safflower oil to brush
  • 1 box Kara® coconut cream
  • 2 cups water
  • ⅓ cup agave nectar
  • ¼ cup corn starch
  • 1 cup mango, chopped
  • 12 lilikoi, cut in half
  • 1 cup water
  • ¼ cup sugar
  • 1 Tablespoon corn starch
Instructions: 
  1. Preheat oven to 350°.
  2. To make tart shells: Put three sheets of phyllo on a working surface and cut into 9 squares. Stack squares between two sheets of plastic wrap and cover with a damp towel.
  3. Place one square on work surface and sprinkle with sugar. Place a second square on top and brush with oil and sprinkle with sugar. Add the third sheet and sprinkle with sugar.
  4. Arrange into a greased muffin tin.
  5. Repeat with remaining phyllo.
  6. Bake for 10-12 minutes or until golden.
  7. To make pudding: Combine coconut cream, water, agave nectar and corn starch in a saucepan.
  8. Simmer over low heat until mixture thickens.
  9. Place in refrigerator and chill until set.
  10. Mix in chopped mangoes.
  11. To make syrup: Scoop out the inside of the lilikoi and combine with all other ingredients. Cook over medium-low heat until syrup begins to thicken. Remove from heat and chill until cooled.
  12. Fill each tart with coconut pudding and drizzle syrup over top. Enjoy!