Coconut Haupia and Chocolate Tarts


  • Coconut Cookie Thins, pulsed to make 1 Cup
  • 3 Tbls Butter, melted
  • 1 packet Haupia mix
  • 1 Cup water
  • Whole and Sliced Almonds
  • 6 Ounces Dark Chocolate
  • 1/4 Cup Heavy Cream
  • Shredded Coconut, if desired


  1. Pulse Cookies in a Food Processor. Add the melted butter and create a crumble. Press the crumble into 4 mini tart pans. Place in fridge while making filling. There may be a little left over.
  2. Boil water and add Haupia mix. Stir until mixture coats the back of a wooden spoon and a defined line is left behind.
  3. Add 3 Tablespoons of haupia to tarts. I had a little left over, but did not want to overfill tart tins.
  4. Place in fridge for an hour to firm up.
  5. Add whole and/or slivered almonds to the top of the Haupia.
  6. Heat Cream in microwave and pour over chopped Chocolate. Stir until melted chocolate is smooth and glossy. Add additional heated cream to get the consistency desired.
  7. Pour ganache over the tarts and fill the tins, covering the almonds.
  8. Top with Shredded Coconut if desired and place in fridge for 3 hours for chocolate to firm up.
  9. *NOTE – Do not let these sit overnight. The Haupia will cause the crust to get soggy.


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