For a delightful treat that combines the rich flavor of chocolate with the exotic taste of coconut, a Chocolate Coconut Dessert can be a perfect choice. Here are two recipes: one for a quick and easy no-bake dessert and another for a more indulgent baked option.
1. No-Bake Chocolate Coconut Bars
Ingredients:
- 2 cups shredded coconut, unsweetened
- 1 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1/2 cup dark chocolate chips
- 2 tablespoons almond milk (or any milk)
Instructions:
- Prepare the Base: In a bowl, combine shredded coconut, melted coconut oil, maple syrup (or honey), vanilla extract, and a pinch of salt. Mix until well combined.
- Press into Pan: Line an 8×8 inch square pan with parchment paper. Press the coconut mixture firmly into the pan in an even layer.
- Melt Chocolate: In a small saucepan or microwave, melt the chocolate chips with the almond milk until smooth and well combined.
- Top with Chocolate: Pour the melted chocolate over the coconut layer, spreading it evenly with a spatula.
- Chill: Refrigerate the bars for at least 2 hours, or until the chocolate has set and the coconut layer is firm.
- Serve: Lift the bars out of the pan using the parchment paper. Cut into squares and enjoy!
2. Chocolate Coconut Cake
Ingredients:
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Coconut Frosting:
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/3 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted
Instructions:
- Prepare Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Add coconut milk, oil, eggs, and vanilla; beat until smooth. Stir in hot water until well combined. Pour batter into prepared pans.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
- Make Frosting: Beat butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla, beating until smooth. Stir in toasted coconut.
- Assemble: Place one cake layer on a serving plate. Spread frosting over the layer. Top with the second layer. Spread frosting on the top and sides of the cake. Optionally, press additional toasted shredded coconut onto the sides for decoration.
- Serve: Enjoy this rich, chocolatey cake with a delightful coconut twist.
Both of these recipes provide a delicious way to enjoy the irresistible combination of chocolate and coconut. Whether you prefer a quick no-bake treat or a decadent cake, these desserts are sure to satisfy any sweet tooth.