If you can't get a hold of young Thai coconut meat this can be subbed for 100g of peeled, diced courgette. Just make sure to blend the mousse ingredients first before pulsing in the courgette at the end of the flavouring stage.
These tarts can be stored in the freezer however they will take a while to thaw out - if you don't thaw properly you will end up with little icicles - you'll be able to see these in my photos as I had to store mine in my freezer!
*Prep time includes a 4 hour setting time
**All cup measurements used are UK cup measurements and so 1 cup = 250ml.
*** This recipe requires you to have 6 x 10cm non-stick loose-based mini tart tins.