Chocolate and coconut caramel tartlets

Latin Recipe





These delicious and tempting tartlets are made with a crunchy biscuit base, a luscious layer of GOYA Coconut Milk caramel, and a creamy chocolate topping. It's a good idea to make lots of them because they're sure to disappear in a flash!


Ingredients Preparation Share



For the crust

  • 0.5 package maria cookies
  • 3 spoons sugar
  • 5 spoons unsalted butter, melted

For the caramel

  • 1 can of Coconut milk
  • 0.5 can Chocolate flavoured vegetable drink
  • 0.5 cup granulated sugar
  • 0.25 teaspoon salt
  • 2 spoons coconut oil
  • 1 teaspoon heavy cream
  • 2 teaspoons of Nativo Vanilla Essence


  • 60 gr bittersweet or semisweet chocolate, finely chopped
  • 1 pinch salt


How to do it:

Preparation for the crust

Heat the oven to 175°C. Place the biscuits and sugar in a food processor. Process for 30 seconds, or until finely ground. Add the butter, and process until well blended. Divide the biscuit mixture into a 24 cupcake or small muffin tin (about 1 and a quarter teaspoons per tin). Using your fingers and/or the concave side of a rounded spoon, press the biscuit crumbs all the way to the bottom and up to cover ⅔ of the sides of the pan, (Leave about ¼ inch to allow room to rise). Bake until firm, about 10 minutes. Leave to cool in the tin.

Preparation for the caramel

Meanwhile in a saucepan over medium high heat, bring the coconut milk, coconut water, salt and sugar to a boil. Boil until reduced to 1 cup, about 12 minutes. Remove from the heat and whisk in the coconut oil. Lower the heat to medium and stir frequently with a silicone spatula until the caramel is coloured and thickened (125°C on a quick-read or candy thermometer), scraping the bottom of the pan to prevent burning.

Remove from the heat and add the cream and vanilla. Stir and leave to cool for about 10 minutes to thicken slightly, and spoon into the tartlet bases. Leave in the fridge for about 20 minutes to firm up.

Preparation of the Ganache

In a microwave-safe bowl, cook the cream in the microwave for 20 seconds, or until it comes to the boil. Add the chopped chocolate and leave to stand for 5 minutes. Stir until well blended. Let stand for 5 to 8 minutes, stirring occasionally, or until slightly thickened.

Finishing the tartlets

For each tartlet, flatten the caramel already in place a little with your fingers or the concave part of a spoon to level it out. Pour the ganache over the caramel with a spoon, and spread with the concave part of the spoon to cover the caramel. Sprinkle each tartlet with a few grains of sea salt.


Products for the recipe

Leite de coco

Leite de coco

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Esencia vainilla Nativo

Esencia vainilla Nativo

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