John Myers
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Chocolate Coconut Slices
The perfect chocolate coconut slices recipe with a picture and simple step-by-step instructions.
*** FLOOR ***
- 400 g Whole Wheat Butter Cookies
- 200 g Dark chocolate
- 100 g Butter
- 240 ml Milk
*** COCONUT MASS ***
- 200 g Coconut flakes
- 400 ml Coconut milk
- 1 packet Vanilla sugar
- 4 tbsp Sugar
*** CHOCOLATE CREAM ***
- 200 g Dark chocolate
- 250 ml Cream
- Line the bottom of a 24x24cm square springform pan with cling film.
- First the bottom: in a saucepan, heat the chocolate, butter and milk over low heat until the chocolate and butter melt.
- Meanwhile, crumble the biscuits into very small pieces – but not too small! Add the chocolate milk to the biscuit pieces while still warm and stir until all the biscuit pieces are coated with the chocolate mixture.
- Pour the biscuit mixture into the springform pan and press down firmly, but not too hard so that it does not become mushy. Chill for 1 hour.
- The coconut mass: Put the coconut milk in a small saucepan and warm it up slightly so that the solid cream can be easily mixed with the liquid, add the vanilla sugar and sugar and mix well. (The coconut milk can be replaced by sweetened condensed milk of the same amount – in which case, of course, do not add any sugar). Add coconut flakes and stir until a pulpy mixture is formed. Distribute the coconut mixture evenly on the cake base and press lightly, then cool again.
- Chocolate cream: Heat the chocolate and cream in a small saucepan while stirring until the chocolate melts and a homogeneous cream is formed, allow to cool slightly and pour onto the coconut mixture. Swirl the mold until the chocolate cream is evenly distributed, then put it back in the refrigerator for about 4 hours.
- Cut the cake into 12 pieces and enjoy with strong coffee :-))))))))
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