165g desiccated coconut
2 eggs, whites and yolks separated
1 egg yolk
7 tbsp of xylitol
150ml full fat Greek yogurt
Finely grated zest of 2 lemons
Juice of 1 lemon
Butter for greasing
Berries to garnish
Preheat the oven to 180 C / gas mark 4. Grease 4 loose-based tartlet tins.
In a bowl mix together the coconut, 2 egg whites and half of the xylitol until combined and sticky. Press the coconut mixture firmly into the base and to the sides of the tartlet tins. Place in the fridge and cool for 30 mins. After this time, place in a preheated oven and bake for 5-8 minutes.
To make the filling, beat together 3 yolks, half of the xylitol, Greek yogurt, lemon zest and lemon juice.
Remove the tartlets from the oven and pour in the filling. Return to the oven for 15-20 minutes until the custard gets firm and golden.
Leave to cool on a wire rack completely before removing the tartlets from the tin.
Decorate with fresh berries.