Brazilian Coconut Mousse Tartlets
Discover this easy and delectable Brazilian coconut mousse tartlet recipe, perfect for any dessert occasion. Indulge in the tropical flavors of Brazil with this heavenly combination of creamy coconut mousse and a buttery cookie crust.
Allergens
Milk, Gluten
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all
- purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) coconut cream or coconut milk
- 1 tablespoon pure vanilla extract
- 1/4 cup finely shredded unsweetened coconut, toasted
- Fresh berries for garnish (optional)
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, combine flour, powdered sugar, and salt. Add softened butter and mix until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and up the sides of 4 inch tartlet pans or muffin tins. Bake for 15 minutes or until golden brown. Let cool completely on wire racks.
- In a large bowl, combine condensed milk, coconut cream (or milk), and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Fold in toasted shredded coconut.
- Spoon the coconut mousse into each tartlet shell or muffin tin. Chill for at least 30 minutes before serving.
- Garnish with fresh berries, if desired. Enjoy!
Chef’s Insight
Toasting the coconut adds depth to the flavor and enhances the overall texture of the dish.
Notes
Use high-quality sweetened condensed milk and coconut cream for the best flavor.