Description
A cozy dessert featuring a tender coconut shell filled with silky chocolate spread, perfect for fall gatherings.
Ingredients
- 2 cups full-fat coconut cream (chilled)
- 1 cup fine shredded coconut, lightly toasted
- 1/3 cup powdered sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp agar-agar powder
- 1/4 cup warm water
- 12–18 tbsp chocolate spread
- Pinch of fine sea salt
Instructions
- Lightly grease a 12-cavity silicone dome mold with coconut oil.
- Spoon about 1 tsp of chocolate spread into small pieces on a parchment-lined tray and warm in the microwave for 10–15 seconds.
- Stir agar-agar into the warm water and let sit for 2 minutes.
- Heat gently until fully dissolved (about 1–2 minutes).
- Whisk chilled coconut cream until slightly thickened.
- Add powdered sugar, vanilla, melted coconut oil, and a pinch of salt to the bowl.
- Stir in toasted shredded coconut and pour in the dissolved agar.
- Spoon a generous tablespoon of coconut mixture into each mold.
- Place a warmed teaspoon of chocolate spread into the center of each cavity.
- Cover with more coconut mixture and smooth the tops.
- Chill the domes in the refrigerator for at least 2 hours.
- Pop out each dome and brush with melted chocolate spread for shine.
Notes
Best served chilled. Use chilled coconut cream for optimal texture. Can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: International