Description
Creamy coconut filling coated in rich chocolate. A simple treat for coconut lovers!
Ingredients
Units
Scale
- 2 cups (473 ml) Dessicated Coconut
- 1 cups (237 ml) Sugar
- 1 tsp Cornflour
- 1/3 of the tin Condensed Milk
- 150-200 gm (5-7 oz) Bitter Sweet Chocolate
- 50 gm (2 oz) Dalda
Instructions
- Add the sugar to a blender, add cornflour, and grind to a fine powder.
- In another bowl, add 2 cups of desiccated coconut.
- Add the powdered sugar and 1/3 of the condensed milk and mix with your hand until a soft, pliable dough forms.
- Line a cookie sheet with parchment paper.
- Pinch off pieces of the coconut filling, roll into logs, and place them on the parchment paper (or make into small balls).
- Refrigerate for 15 minutes, or until chilled and slightly hardened.
- Meanwhile, grate the chocolate bar.
- Melt the chocolate in a double boiler, adding dalda, Crisco, or another shortening.
- Dip each chilled coconut bar in the melted chocolate until completely covered and place them on another sheet of parchment paper to harden.
- Refrigerate for 15-20 minutes.
- Optionally, double dip the bars after the first chocolate layer hardens for extra chocolate coverage.
Notes
- For a smoother filling, pulse the desiccated coconut briefly in a food processor before mixing.
- If you don’t have condensed milk, you can substitute with an equal amount of sweetened coconut cream.
- Store the finished bars in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 10