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Recipe of: © Monsieur Cuisine

Chocolate and coconut bars

MC plus
16 pieces
Easy
Ready in: 8:25 h
Preparation time: 25 min.
Created on: 12.05.2020
Last changes: 27.03.2020
  • 200 ml coconut milk at room temperature
  • 30 g sugar
  • 20 g coconut oil
  • 200 g coconut flakes
  • 3 dashes of rum flavouring
  • 200 g dark chocolate couverture
  • 100 g milk chocolate couverture

Nutrients

Per piece:

  • calorific value
    766 kj / 183 kcal
  • protein: 3 g
  • carbohydrates: 14 g
  • fat: 13 g
Instruction
Preparation time
25 min.
Ready in
8:25 h
  1. Put the room-temperature coconut milk, sugar and the coconut oil into the blender jug and, with the measuring beaker in place, heat for 5 minutes/90 °C/speed setting 1. Add the coconut flakes and the rum flavouring and, with the measuring beaker in place, mix for 45 seconds/speed setting 3.
  2. Place the coconut mixture on a baking sheet (15 x 20 cm) lined with greaseproof paper and press down well. Refrigerate for 8 hours overnight.
  3. Place the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug. Then, with the measuring beaker in place, melt for 2 minutes 30 seconds/50°C/speed setting 1.
  4. If the couverture is not fully melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 2 minutes 30 seconds/50°C/speed setting 1.
  5. Using a sharp knife, carefully cut the coconut mixture into 16 bars.
  6. Decant the couverture into a small bowl or deep plate. Using 2 forks, coat the bars in the chocolate mixture so that they are completely covered, allow to drip briefly and leave to harden on greaseproof paper. Store the bars in a closed container in the refrigerator.

TIP

If you don’t have a small baking sheet, you could use a small baking tin instead, lined with greaseproof paper or cling film. Once the mixture has cooled, turn it out and cut into pieces.

Finished!

Bon appétit with Monsieur Cuisine

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