Coconut and Milk Sweet with Chocolate Topping

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Both fresh and dried form of grated coconut goes well in different types of recipes. Today, we're going to use the latter form in one of the sweet dishes my family members love to the core. Generally, I do not add any layer to this one, but this time, I've topped it with a chocolate layer. Use condensed milk instead of using a combination of cream and milk to get the best results. Condensed milk already contains enough sugar, so there's no need to add additional sweetening agent. There's no baking involved and all you need to is some good refrigeration. Prepare it at night to relish it the next morning. I'm not going to add the refrigeration time within the recipe preparation time. Let's make this sweet delight.

Coconut cake with chocolate
Coconut and Milk Sweet with Chocolate Topping
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Dual layer sweet with coconut and chocolate

Do once try this coconut and milk slices which are topped with a delicious layer of chocolate giving it a dual flavor combination to delight your sweet tooth.

Preparation Time: 45 minutes
Cooking time: 10 minutes
Servings: 10

Ingredients:
  • 2 cups dried grated coconut
  • 2 cans of condensed milk
  • 1 cup regular chocolate
  • few drops of coconut essence (optional)

Instructions:

  1. Pulse grated coconut in a blender making it as fine as possible. If required, you can use some milk too in the blending process.
  2. Take a big bowl and empty both cans of condensed milk in it.
  3. Add pulsed dried coconut in it with coconut essence.
  4. Mix all the ingredients well with a spatula for about 4 to 5 minutes.
  5. Take a large baking tray and pour all the coconut and condensed milk base in it.
  6. Once tap on the table and let it settle for about half an hour.
  7. Meanwhile melt the chocolate on a low flame within a hot water pan.
  8. Pour it over the coconut and milk base and carefully spread it evenly on top.
  9. After 15 minutes, transfer the tray in a freezer and refrigerate it overnight.
  10. Cut it your desired shape and serve.

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