Coconut tart Bounty-style low GI

Sweet lovers, discover my irresistible recipe for low GI coconut tart Bounty-style. A delightful dessert, diabetic-friendly, and so easy to prepare that even kitchen novices will indulge!

Ah, the coconut tart Bounty-style, a pure delight that reminds me of the sweet pleasures of my childhood. In this recipe, I will guide you step by step to create a low Glycemic Index version, perfect for diabetics and Low Carb enthusiasts. You’ll see, it’s a treat for the taste buds, and you won’t even notice the difference in quality compared to store-bought chocolate.

Recipe storie:
One could say that this recipe was born out of my passion for exotic flavors and the quest for a healthy alternative to classic desserts. Inspired by the low GI and Low Carb trend, the Coconut Bounty tart has become my sweet gem, which I’m sharing with you today.

For this occasion, you may have noticed the difference in chocolate quality in the photos. When I made this recipe, I opted for dark chocolate with a minimum cocoa content of 72%. This gives the tart an incomparable intensity of flavor, but it’s true that this chocolate can be more brittle when cutting.

Even if store-bought chocolate, although dark, may not have the same texture when cutting, it doesn’t affect the delicious taste of the tart. So, if you don’t have high-quality chocolate on hand, feel free to use what you have. The most important thing is to enjoy it!

Here are the ingredients you’ll need for this recipe:

• 1 sweet pastry crust: The crispy base of our tart.
• 150g shredded coconut: For the intense flavor of coconut.
• 1 egg white: Adds lightness to the filling.
• 50g honey, maple syrup, or sweetener: The sweet touch, adaptable to your preferences.
• 200ml coconut milk: For a creamy and smooth texture.
• 200g dark chocolate 72% minimum: The chocolate cover that makes all the difference.

How to prepare your low GI coconut tart Bounty?

1. Preheat your oven to 180°C (350°F).
2. Prepare your sweet pastry crust and your tart mold according to my recipe here.
3. In a bowl, mix the shredded coconut and your sweetener using a wooden spoon.
4. Then add the egg white and coconut milk. Mix all the ingredients well to obtain a homogeneous mixture.
5. Pour the coconut mixture onto the pastry base. Spread the filling evenly.
6. Bake the tart in the preheated oven for about 30 minutes until golden brown.
7. Once baked, remove the tart from the oven and let it cool slightly. Melt the chocolate in a double boiler.
8. When the tart is warm, gently pour the melted chocolate over the entire surface. Spread it evenly using a spatula.
9. For the final touch, sprinkle the tart with some shredded coconut for a more gourmet presentation. Place the tart in the refrigerator for at least 2 hours before serving.

My tips for successful Coconut Tart:

• Use high-quality chocolate for a perfect cut.
• Vary the sweetener according to your taste preferences.
• Refrigerate the tart sufficiently for optimal texture.

FAQ

Can I use regular milk instead of coconut milk?
Yes, but coconut milk adds richness and a tropical flavor to the recipe.

Can the tart be frozen?
Yes, make sure to cover it well, and it freezes perfectly.

Other recipes to try

• Low GI pie crust or sweet pastry
• Biscuits de Noël IG bas
• Cake à la carotte et avoine IG bas
• Brownies Keto au beurre de cacahuète IG bas
• Muffins chocolat et avoine IG bas et Low Carb
• Biscuits Cacao et Coco IG bas et Low Carb

Congratulations, you now have all the secrets to make a delicious Low GI Coconut Bounty Tart. I hope this recipe delights your taste buds as much as it has delighted mine. Feel free to share your feedback in the comments and introduce this gem to your loved ones. Enjoy your meal!

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Tarte coco façon Bounty IG bas

Yield: 8 personnes

Temps de préparation: 15 minutes

Temps de cuisson: 30 minutes

Temps de repos: 2 hours 30 minutes

Total Time: 3 hours 15 minutes

Une délicieuse tarte coco façon Bounty, à l'indice glycémique bas et gourmande.

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Ingredients

• 1 pâte sucrée
• 150 gr de coco râpée
• 1 blanc d'oeuf (le jaune servira pour une autre recette)
• 50 gr de miel, sirop d'érable ou édulcorant
• 200 ml de lait de coco
• 200 gr de chocolat noir 72% minimum

Instructions

1. Préchauffez votre four à 180°C.
2. Préparez votre pâte sucrée et votre moule selon ma recette ici.
3. Dans un saladier, mélangez la noix de coco râpée et votre sucrant à l'aide d'une cuillère en bois.
4. Ajoutez ensuite le blanc d'œuf et le lait de coco. Mélangez bien tous les ingrédients pour obtenir une préparation homogène.
5. Versez ensuite l'appareil coco sur le fond de tarte. Répartissez la garniture de manière homogène.
6. Enfournez la tarte dans le four préchauffé pendant environ 30 minutes, jusqu'à ce qu'elle soit dorée.
7. Une fois cuite, sortez la tarte du four et laissez-la tiédir. Faites fondre le chocolat au bain-marie.
8. Lorsque la tarte est tiède, versez délicatement le chocolat fondu sur toute la surface. Étalez-le uniformément à l'aide d'une spatule.
9. Pour la touche finale, saupoudrez la tarte avec un peu de coco râpée pour une présentation plus gourmande. Placez la tarte au frais pendant au moins 2 heures avant de la déguster.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 425Total Fat: 25gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 97mgCarbohydrates: 47gFiber: 6gSugar: 26gProtein: 6g

Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.

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