John Myers
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Coconut and Chocolate Swirls
The perfect coconut and chocolate swirls recipe with a picture and simple step-by-step instructions.
Knead dough:
- 350 g Flour
- 2 packet Dr. Oetker pudding powder, semi-sweet chocolate
- 150 g Powdered sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 250 g Butter
- 3 Egg yolk
Coconut swirl:
- 200 g Desiccated coconut
- 100 g Powdered sugar
- 1 pinch Salt
- 2 tablespoon Rum
- 3 Protein
- 60 g Double cream
Ornament:
- 150 g Dark couverture
- Make a kneading dough from the ingredients, flatten it a little and wrap it in foil and put it in the fridge for about 30 minutes. For the coconut swirl, make a mixture from the specified ingredients and stir well.
- Roll out the kneading dough on a floured work surface to approx. 40 x 40 mm. Brush the square with the coconut mixture and cut into 4 strips about 10 cm wide. Roll up the strips loosely from the long side (the dough will break in the process). Then cut each roll into slices about 1 cm wide. Press the slices slightly and place them with the cut surface facing up on a baking sheet lined with baking paper. Bake the pegs at about 200 ° C for about 12 minutes.
- When the swirls have cooled, melt the couverture over a hot water bath and sprinkle the swirls with it.
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