This recipe appealed to me because it is a lighter alternative to the rich butter and biscuit crumb cheesecake bases we so often use.  While a little bit fiddly to get the coconut mixture evenly spread into the tins, they present well and even if they are a little untidy, you can get away with it by calling them ‘rustic’ or ‘ free form’ or ‘artisan’.  The filling is deliciously smooth complementing the texture of the base.

Coconut Cups

3/12 cups (265 g) shredded coconut

2/3 cup (150g) caster sugar

2 egg whites

50 g unsalted butter, melted

Preheat oven to 150 degrees C.  Place coconut, sugar, egg whites and butter in a bowl and mix until combined.  Using the back of a spoon, press the mixture into 6 x ¾ cup capacity (180ml) lightly greased muffin tins lined with non-stick baking paper.  Bake for 15 – 20 minutes or until light golden. If the shells are browning too quickly, cover with aluminium foil.  Set aside to cool.

Filling

150 g cream cheese, softened

100 g ricotta

½ cup caster sugar

150 g dark chocolate, melted

2 eggs

1 teaspoon vanilla extract

To make the filling, place the cream cheese, ricotta, sugar, chocolate, eggs and vanilla in a food processor and process until smooth.  Pour into shells and bake for 20 – 25 minutes or until just set.  Allow to cool to room temperature and then refrigerate for 1 hour or until cold.

(from April/May 2013 Donna Hay Magazine)