This is a tale of redemption. The lesson here is: when life gives you chocolate and coconut, put them together. Because it’s a match made in sweet heaven.
I started last week with a clear image of a happy Easter egg assembly line in my kitchen. My plan was a simple one, and seemingly a winner: home made Easter eggs made of two thin layers of milk chocolate, and a creamy coconut paste in between them. An Easter egg Bounty bar, if you will.
And then a succession of failures ensued. The picture inside my head was quickly shot down by reality. The pile of coconuts I had planned to grate yielded a bunch of dried, brown, foul smelling pulp that went straight to the bin. And Easter egg moulds proved to be the most difficult kitchen item to procure in the history of the world. By the time I resigned myself to the fact that no shop in the UK was prepared to sell me chocolate moulds – they’re either discontinued, or require a purchase no later than Christmas to guarantee delivery by Easter – I had a large bowl of delicious creamy coconout in my hands. Yes, because shredded coconut made an excellent alternative to the fresh stuff.
And so I finally let go of the original Easter egg idea, and instead had an enormous amount of fun melting chocolate and turning them into coconut-chocolate bars. This was not the fancy, exclusive chocolatier boutique sort of bar. Yes, they taste moreish and delicious. But they look far from perfect and pristine, and since it is Easter, I decided to dress them in not exactly the most elegant or sober packaging. After all, Easter eggs are like chocolate in drag. I made mine into small morsels and wrapped them in colourful tissue tied up with ribbon. And I am now sitting here praying the weather will hold, as there are dozens of these things spread around the garden, ready for tomorrow’s Easter egg hunt.
Post-Easter update: the chocolate disappeared in record time. I thoroughly recommend this if you’re looking for an instant crowd pleaser.
Chocolate coconut bites
The first step in this recipe should read: Move to a tropical country. Sadly, the coconuts I managed to find in London were no good. The alternative was very good, and I ended up with a moist coconut paste that carried a lot of flavour. If possible, look for packets of flaked, instead of dessicated coconut. There’s more moisture and flavour in them. I then shredded them finely in a food processor. The coconut paste is incredibly tasty on its own, and I’d advise you to make a little extra, as several spoonfuls seemed to mysteriously disappear in the making of this.
As for the chocolate, I went for milk, as the kids I was making this to prefer it. I like Green&Black’s for an easily available, reasonably priced, good quality chocolate. Choose the chocolate you prefer, and go for a really fancy one for a treat – and if you’re not feeding a bunch of famished kids!
makes about 50
- 300g fresh coconut, grated. Or 300g flaked coconut. I used Neal’s Yard one.
- 300g caster sugar
- 300ml full fat milk
- 500g milk chocolate
Make the coconut paste:
Put the coconut (fresh or flaked) into a food processor and shred it finely.
Mix shredded coconut, milk and sugar in a medium sized, heavy bottomed saucepan, and bring it to the boil. Continue to cook on medium heat for 20 to 25 minutes, stirring occasionally. Do not let it burn. It is ready when you can easily see the bottom of the pan as you stir it. You should end up with a thick porridge that doesn’t fall off the spoon as you turn it. Let it cool completely before using it.
Melting the chocolate: If you’ve never made chocolate, this step-by-step guide from the BBC Good Food pages is excellent. If you don’t have a kitchen thermometer, here’s a rough guide that will work well in this recipe:
- break 350g of the chocolate into chunks and process the remaining 150g finely in a food processor.
- place the 350g chocolate chunks into a bowl over simmering water, making sure the bottom of the bowl does not touch the water. Stir only a little bit, and when it is almost fully melted, remove from the heat. Reserve about 5 tbsp of the melted chocolate and keep it warm (keep it over the pan with hot water, but out of the heat).
- Add the 150g finely processed chocolate to the large portion of melted chocolate and stir until the whole lot is melted. Then add the bit of melted chocolate you set aside earlier. This should ensure the right temperature and you’ll end up with shiny, smooth chocolate.
Assembling the chocolate-coconut bites:
Grease your hands a little with butter. Take about a full teaspoon of coconut paste into your hands and roll it. Dip the coconut ball into the chocolate to coat it well, pick it up with a fork and let the excess fall into the bowl, then rest the final product on a sheet of parchment paper. Let it cook completely, ideally for a few hours until it has dried up well.
Wrap it up: I used a layer of foil for direct contact with the chocolate, and then wrapped tissue paper around the foil.