Put all the ingredients for the crust in a kitchen processor and blend until it the mixture starts to form little clumps.

Put the crust mixture in the tartelette forms and press it on the bottom and on the sides. It's easier when you use a spoon to press it down.

Clean the kitchen processor.

Spoon out the young coconut flesh. Put all the ingredients for the filling in the kitchen processor and blend again until it's a smooth cream.

Add the filling onto the crust and flatten the surface with a spatula.

Put it in the fridge for about 3-4 hours or overnight. The coconut oil will make the filling a little bit harder.

Enjoy your heavenly coconut tartelette!