Skip to main content
Lemon-Coconut Tartlets

Lemon-Coconut Tartlets

Print Recipe: Print Share Recipe:
Makes 24 servings Kilojoules 334.72 Prep Time 15 minutes Total Time 25 minutes Made with Splenda® Original Sweetener


  1. Preheat oven to 400°F. Lightly grease a 24-cup mini muffin pan.
  2. In a bowl, combine sweetened coconut, flour, Splenda Sweetener, egg whites, and vanilla extract; mix well. Divide mixture evenly among prepared muffin cups, pressing mixture onto bottom and sides.
  3. Bake for 8–10 minutes or until the edges are browned. Cool slightly in pan, then transfer to a wire rack to cool completely.
  4. Prepare lemon pudding mix according to package instructions using the milk. Spoon lemon pudding into each tartlet shell.
  5. Top with whipped topping and sprinkle with a pinch of toasted coconut.

Nutrition Info Per Serving

Serving Size: 1 tartlet

Energy 80
Protein 2g
Total Fat 1.5g
- of which saturates 1.5g
Cholesterol 0mg
Carbohydrate 14g
- of which sugars 7g
Dietary Fibre 0g
Sodium 85mg