These small delights are bursting with tropical flavors of coconut and pineapple.
8 - 10 Tartlets
Spray a 12-hole mini cheesecake pan with removable bottoms with butter flavor nonstick spray. Set aside. (May substitute cupcake pan with removable paper cups.)
Combine coconut, wafers and butter in food processor and process until finely chopped. Divide mixture among the mini cheesecake holes and press with fingers to form a bottom crust. Refrigerate for 30 minutes or until crusts are firm and set.
Beat mascarpone and tofu in medium bowl, using mixer on medium speed until blended. Beat in sugar, coconut and vanilla extracts.
Using a 1-cup heatproof measuring cup, add water and sprinkle with gelatin; set 5 minutes. Then place cup in small saucepan over simmering water; stir until gelatin dissolves.
Add gelatin into your filling mixture, mixing well and divide mixture among prepared crusts.
Refrigerate overnight to allow to set.
When ready to serve, remove tartlets from pan by pressing upward on removable bottoms and place on a serving dish.
Top each tartlet with a dollop of preserves and a raspberry. Garnish with mint.