Coconut Mango Tarts with Lilikoi Syrup

Coconut Mango Tarts with Lilikoi Syrup recipe from Down to Earth Organic and Natural.
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
- Preheat oven to 350°.
- 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.
- 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.
- Arrange into a greased muffin tin.
- Repeat with remaining phyllo.
- Bake for 10-12 minutes or until golden.
- To make pudding: Combine coconut cream, water, agave nectar and corn starch in a saucepan.
- Simmer over low heat until mixture thickens.
- Place in refrigerator and chill until set.
- Mix in chopped mangoes.
- 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.
- Fill each tart with coconut pudding and drizzle syrup over top. Enjoy!