Pre heat the oven to 180°C. Lightly grease a silicone muffin tin with cooking spray and position it on a baking tray. For the tartlets, combine all of the ingredients in a large mixing bowl and whisk until smooth. Pour the mixture into the muffin tin and bake, 20 minutes. Test it with a cake tester – it is done once the cake tester comes out clean when inserted.
Cool the tartlets in the muffin tin for 30 minutes before transferring to a cooling rack. Refrigerate and serve cold with a dollop of whipped cream. Top with a raspberry or two and garnish with mint.
TIP: Replace the milk with coconut milk if a creamier and more intense coconut flavour is preferred.