From brownies to shakes, coconut and chocolate make an irresistible pairing. Ever since I was a kid, I always loved the flavor of bounty bar that is a perfect blend of crunchy coconut filling and rich chocolaty coating. Coconut and chocolate make for an unexpectedly yummy combo. Be it in a form of a bar or a soft spongy cake, this combination always brings up a satisfying and scrumptious dessert. Besides being tasty, there are many health benefits of trying them together. Coconut fats are wonderful for your metabolism, hair and nails and chocolate indeed is a mood lifter.
Try out these simple yet amazing recipes and witness the richness of this perfect match made in Heaven.
• 1 cup desiccated coconut
• ½ cup condensed milk
• ½ tsp vanilla extract
• 2 cups chopped dark chocolate
a. In a large bowl mix coconut, condensed milk and vanilla extract.
b. Make small balls from the mixture and keep aside.
c. Melt the chocolate slowly and gently till smooth over a double boiler.
d. Roll each ball into melted chocolate using fork. Scoop the ball out with the fork and let the extra chocolate drip off completely.
e. Place the ball onto a greased paper and let it cool for about an hour.
f. Store in refrigerator.
• 150 grams dark chocolate, melted
• 80 grams desiccated coconut
• 250 grams butter
• 180 grams icing sugar
• 80 grams refined flour
• 7 eggs
• 80 grams caster sugar
a. Preheat oven to 180 degrees Celsius. Grease a 7 inch round cake tin.
b. Cream the butter and icing sugar together in a bowl with and electric beater till light and fluffy.
c. Sift the flour directly into the butter sugar mixture and fold it in.
d. In another bowl, beat the eggs and caster sugar together until fluffy. Fold this slightly into the mixture.
e. Add the desiccated coconut and melted dark chocolate and mix lightly.
f. Pour the batter into the greased cake tin and place in the preheated oven. Bake for twenty to twenty five minutes.
g. Remove from mould and cool. Cut into pieces and serve.
• 1 cup grated chocolate
• 2 ½ cups desiccated coconut
• ½ cups almonds, chopped
• ¼ cups walnuts chopped
• ¼ cup pistachios chopped
• 3 tbsp sweetened condensed milk
a. Place two cups of desiccated coconut in a bowl. Add the almonds, walnuts and pistachios and mix. Set the mixture aside.
b. Melt the chocolate in a microwave safe bowl in a microwave oven on HIGH for one minute
c. Remove from the microwave oven and whisk till smooth.
d. Add the condensed milk and mix well. Shape into small balls. Roll the balls in the remaining desiccated coconut and arrange on a plate.
e. Store the laddoo in an air tight container in the refrigerator.