Blueberry-Coconut Tartlets

• 1 cup flour
• 1 1/2 cups toasted shredded coconut, divided
• 1/8 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 (14-ounce) can condensed milk
• 2 eggs, lightly beaten
• 2 cups blueberries

To prepare the crust: In a bowl, combine flour, 1/3 cup of the coconut and the baking powder; stir until blended. Using a pastry blender, cut in butter until coarse crumbs form. Mix in 2 tablespoons water; knead mixture to form a dough. Wrap in plastic; chill at least 30 minutes.

Preheat oven to 400ºF. On a lightly floured surface, divide dough into 6 equal pieces; roll each into a 4-inch circle. Place pastry in six 3-inch tartlet pans. Prick bottom crusts; bake 10 minutes. Cool on a wire rack.

In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut. Stir in blueberries. Spoon about 1/3 cup mixture into each shell. Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve with mango sorbet, if desired.

• Yields: 6 servings
• Preparation Time: 1 hour and 30 minutes