Ingredients:

1 box Athens mini phyllo cups

Coconut filling
1C shredded sweetened coconut
1/4 C Sugar
3 T flour
1 egg white

Lime Curd
1/4 C plus 2 T sugar
2 1/2 t. cornstarch
1 lime (juice and rind)
8T water
1 egg beaten

Instructions:

Preheat oven to 350
Combine all ingredient for the coconut filling stir well. Spoon into phyllo cups.
Bake 12 minutes. Use the handle of a wooded spoon to create indentation in each cup while still warm. Cool

Prepare curd: Combine sugar, cornstarch and 1/4 t. lime zest add juice from lime and the water in saucepan. Bring to boil for one minute,
add 1/4 of the hot mixture into the beaten egg whisking constantly pour egg mixture into saucepan whisk until thickened. Pour into bowl and chill with plastic wrap on the suface.
Put a teaspoon of the chilled curd on the coconut phyllo cups garnish with lime zest and coconut.