With Ann Reardon

Coconut Dessert Recipe

coconut dessert recipe
 

This dessert looks like a real coconut but in fact it has a chocolate husk filled with coconut cream mousse and fresh fruit. The servings are rather large if you make them the size of a real coconut, so you’d want to share them between two or make them smaller for individual serves.

To make a chocolate coconut you will need:

Dragons beard candy
balloons (use water balloons if you are making individual desserts)
900g (31.75 ounces) dark chocolate tempered You won’t use all of this but you need this much in the bowl to be able to dip the balloon. Tip left over chocolate onto foil and wrap it for later use.
600g (21.16 ounces) milk chocolate tempered

Dip the bottom half of a balloon into some tempered dark chocolate. Then place onto non-stick baking paper to set.

coconut dessert recipe ann reardon

Repeat for the number of coconuts you want to make, these are large so you could share between two, you could make smaller ones if you want individual desserts.

Pull one of the dragons beard candy disks to make “candy hair”, the recipe makes 8 so you’ll have some left over for another day.

coconut nut dessert dragons beard

Dip the dark chocolate balloon into some milk chocolate and rest it upside down on a bowl, so the chocolate side is facing up.

Drape the dragons beard down over the top and press into the milk chocolate.

Once you’ve got a good covering add more milk chocolate over the top and spread it over so you can still see the stands underneath. If I was making this again, I would thin the milk chocolate down with cocoa butter so that you have a thinner coating of milk chocolate and can see more of the strands.

Once the milk chocolate is set just let the balloons down.

coconut dessert recipe

You can use scissors to neaten up the top edge or leave it rough.

Coconut Mousse

coconut dessert ann reardon
400mL (13.53 fluid ounces) coconut cream
110g (3.88 ounces) sugar
10 gelatine sheets
a bowl water
960mL (32.46 fluid ounces) cream
vanilla or rum or liquor

Put the gelatine sheets into the water to soak.
Add the sugar and vanilla in with the coconut cream. Heat until the sugar is dissolved.
Squeeze the water out of the gelatine sheets and add them into the pan stirring until it is dissolved.
Leave that to cool to room temperature.

Whip the cream until you get stiff peaks then fold through the cooled coconut mixture.

Fill each chocolate coconut husk with mousse an place in the fridge to set.

Once set cut scoop out some of the mixture from the middle to make it look like a coconut.

Warm your spoon and rub it along the inside the smooth it.

Fill the centre with fresh tropical fruits.

coconut dessert recipe ann reardon

Copyright © 2018 Reardon Media Pty Ltd. All rights reserved. How To Cook That

10 Comments View Comments

  1. Oh, yes this is a great coconut, for sure. However the dragon beard has my full attention. Now that is something I will need in my future, one never knows where great things lie. Thank you so much for sharing this with us. I read where you find the time to do all you you do! but where do you find the energy? WOW

  2. That looks like a real coconut! They look so yum

    • Admin HowToCookThat

      Thanks Sugar Kitten. They do look Yum!

  3. Ishar, thanks so much for the post.Much thanks again. Really Cool.

  4. Hi, I really enjoyed this recipe, my question is if I can be able to do it the night before my reception, and if the mousse will stay in the fridge without problem, I would like some help for conservation

    • Admin HowToCookThat

      Hi Ishar, Yes they will keep in the fridge overnight, except just add the fruit prior to serving.

      • Thanks for your answer, let us see what i can do

  5. Also wanted to know.. how many coconuts this recipe makes. As the measurements sound like a lot 😄

    • Admin HowToCookThat

      Hi Seema, The recipe gives you plenty of chocolate for dipping etc. You could use less but it will be difficult to ‘dip’ as pictured and get a nice even coat. You will have left over chocolate and sugar discs for use later. You should get at least 3 extra large servings like those pictured which together will serve 6-9 people depending on how you want to share them.

  6. Love the coconut video. You are brilliant

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