Coconut Mango Tarts with Lilikoi Syrup

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 cornstarch
• 1 cup mango, chopped
• 12 lilikoi, cut in half
• 1 cup water
• ¼ cup sugar
• 1 Tablespoon cornstarch

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 cornstarch 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!

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