Rosewater Rice and Chocolate Coconut Tarts

I've pinched the idea of this tart case from a Donna Hay recipe. Essentially she uses a simple coconut macaroon recipe to make tart cases by shaping them in muffin tins. It might not be as adaptable as a conventional pastry tart case but with the right filling it makes a great alternative. For the filling, I've added rosewater to rice, which is a combination that seems to turn up everywhere from Greece to India and most places between. Finally, all that sweetness needs some dark chocolate on the top to balance it – or maybe I was just thinking about Bounty bars.
Rosewater Rice and Chocolate Coconut Tarts
This should make 8 – 10 tarts, depending on exactly how big your muffin tin might be.
Rosewater Rice and Chocolate Coconut Tart

For the tart cases:
        170 g desiccated coconut
        120 g caster sugar
        2 egg whites

For the rice filling:
        100 g short grain rice
        400 ml full-fat milk
        90 g caster sugar
        1 tbsp rosewater

For the topping:
        100 g dark chocolate

To make the coconut tart cases, preheat the oven to 170°C and simply mix the three ingredients together thoroughly. (It may seem at first as if they'll never come together but I promise they will). If you have a silicone muffin mould, then use it but, if not, carefully and thoroughly grease a muffin tin. Press the mixture into the muffin mould with damp fingers and shape it as evenly as possible across the base and up the sides.

Bake for around 10 –12 minutes until the shells look golden on the edges. Leave them to cool in the mould for a few minutes before carefully removing and putting on a rack to cool completely.

To make the rice filling, put the milk and rice into a saucepan and bring to the boil. Lower the heat and simmer gently, stirring every so often, until the rice is tender. This is likely to take 20 – 30 minutes. (A little texture in the rice is good, but too much isn’t so nice). Add the sugar and stir until it’s dissolved and the rice mixture has a nice creamy consistency. Take off the heat and stir in the rosewater. Set aside to cool, stirring every so often. Once cold, fill the coconut tart cases. (You may have a little rice left over as a cook’s treat– it’s good with raspberries or fine just on its own).

For the topping, simply melt the chocolate in your favourite way and spread it evenly over the tarts. If a little drips down the side, then that’s just life.

Serve the tarts cold but preferably not too chilled.

For this month's We Should Cocoa challenge Choclette of Chocolate Log Blog has challenged us to use both rose and chocolate. 


  1. Wow! This is a really imaginative recipe, Phil; well done!

    I'm amazed that the coconut mixture holds together well enough to make a case - very interesting idea.

  2. Before i started following cooking blogs I reliedon my friend from Dubai for recepies with rosewater.Now I can show her some.LOoks awesome;)

  3. Rose flavoured bounty bars sound right up my street. But I think your tarts beat any conventional bar you could buy. Using coconut macaroon as a tart case is a fantastic idea, although I bet it wasn't easy to make them. Despite my love of rose flavoured things, I don't think I've ever had it in rice pudding before. Truly impressed with these and the colour contrast of the white and chocolate is great. Thanks for participating in this rather difficult challenge.

  4. They look good! I found the chocolate/rose combination tricky as well but you've hit the nail on the head introducing coconut!

  5. What an unusual idea- they look great!

  6. Yes, YUMMY with the rice and rose water and topped with chocolate. What could be better?

    Love checking in on you and seeing what you're dreaming-doing!

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

  7. I do so love my Donna Hay recipes too. Great combo to come up with for this month's challenge. Once again thanks for joining in ;0)

  8. They look lovely - love the contrast of dark and light. Rice and rosewater is an inspired combination!

  9. They look fantastic. I'm really craving for rosewater dessert lately. This is torture. I need to do something about it :)

  10. these look just divine!... really wonderfully delicate!... fab piccies too!

  11. Oh...YUMMMM! I've a real craving for all things coconut at the moment (that'll be the desire to be on a tropical island rather than 'enjoying' a soggy wet British August then)- and these fit the bill perfectly! What a great recipe.

  12. Thought I'd return the compliment and visit your blog. I just love those coconut tart shells, they would be so useful for all kinds of things, great take on the 'we should cocoa' challenge.

  13. I was so close to buying rosewater in Waitrose today.. I didn't. But next time I will for sure, these sound great!! x

  14. look at the pictures and I almost went weak in the knee.This my friend is love at first sight. Love it! Definitely trying!!

  15. These look lovely, great job on the challenge!

  16. How can I have missed these? I adore Bounty bars and love the look of these. I'm thinking a little lemon curd might not go amiss either...

  17. These look really good and unusual too. Wonderful.

  18. oooohhhh gluten free pastry cases. love the sound of the filling just as a rice pudding. need to give this one a go.


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