Recipe
Dessert
Dark Chocolate Coconut Fillo Tarts
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. shredded coconut | ||
| ⅓ c. chunked Zöet 57% dark chocolate | ||
| 1 (1.9 oz) pkg Athens pre-baked mini fillo shells | ||
| 1 (5.3 oz) container coconut yogurt | ||
| 15 almond slices |
Directions
- Preheat oven to 350 degrees.
- Sprinkle coconut evenly on a baking sheet. Bake 7 to 10 minutes, stirring occasionally, or until golden brown. Remove from oven and set aside.
- Melt chocolate on HIGH in microwave, stirring every 20 seconds until melted. Spoon about 1/2 teaspoon chocolate in bottom of each fillo shell, spreading up onto sides of shell. Freeze for 5 to 10 minutes.
- Spoon a dollop of coconut yogurt into fillo shells. Top each dollop with a sliced almond.
- For garnish, drizzle melted chocolate on top of yogurt-almond combination followed by a pinch of toasted coconut.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 7g
- Protein: 2g