Growing up, I was not a huge fan of chocolate. The only candybar I really enjoyed was Bounty. No, in Europe, this is not a paper towel brand. It is a dark chocolate filled with luscious coconut filling. Moist, with larger coconut pieces. Not a cream.
This simple little dessert, best served the same day, is a no-bake cake version of my favorite chocolate. Much better than Mounds!
Ingredients
bottom layer:
150g Maria cookies
70g dark chocolate
70mL milk
coconut cream:
2 cups milk
80g sugar
100g semolina
150g coconut flakes (unsweetened)
glaze:
100g dark chocolate
1.5 tbsp butter
50mL milk
Preparation
Line a 9-by-9-inch baking shape with parchment paper. Grind the cookies to a fine powder. Add the chocolate in pieces to a bowl. Pour on the milk and microwave until the milk is hot. Allow to sit for 30 seconds, then stir until smooth. Poor onto cookie crumbs and mix until dough forms. Press into baking shape.
Mix the sugar with the semolina. Add the milk gradually and stir. Bring to a boil and simmer for 1-2 minutes. Stir in the coconut flakes and spread onto cookie crumb layer.
Add the chocolate for the top to a bowl. Add the butter and milk and microwave until milk is hot. Stir together after waiting a minute, until smooth. Spread onto coconut custard layer.
Refrigerate for 2 hours. Remove from pan and cut into slices to serve.
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