Coconut and Chocolate Cubes

Name: Coconut and Chocolate Cubes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Ingredients: Cookies 6.3 oz; Butter 11 tbsp; Shredded coconut ¾ cup; Shredded coconut 2 ½ cups; Fresh liquid cream 0.625 cup; Butter 3.1 oz; Sugar 5.67 tbsp; Dark chocolate 55% 8.1 oz; Fresh liquid cream 0.42 cup; Shredded coconut to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: 16 pieces
Cost: Low
Note + resting time in the fridge (at least 4 h)

PRESENTATION

Recipe by
Lucake

Coconut and dark chocolate: two ingredients that go wonderfully well together and can be used to create irresistible recipes... a winning combination we've used to make an easy and super delicious dessert without baking, the coconut and chocolate cubes! In this layered preparation, the biscuit base, typical of cheesecakes, is topped with a filling made from shredded coconut and a layer of dark chocolate ganache. Simply wait for the resting time in the refrigerator to cut the cake into smaller pieces to share with your friends and family... or, why not, even with your colleagues. Once tried, the coconut and chocolate cubes will become so requested that you'll have to make them again and again!

If you are a fan of no-bake desserts, don't miss out:

INGREDIENTS

For the base (for a 20x20 cm mold): Cookies 6.3 oz (180 g); Butter 11 tbsp (155 g); Shredded coconut ¾ cup (60 g)

For the filling: Shredded coconut 2 ½ cups (200 g); Fresh liquid cream 0.625 cup (150 g); Butter 3.1 oz (90 g); Sugar 5.67 tbsp (70 g)

For the ganache: Dark chocolate 55% 8.1 oz (230 g); Fresh liquid cream 0.42 cup (100 g); Shredded coconut to taste

Preparation

How to prepare Coconut and Chocolate Cubes

To prepare the coconut and chocolate cubes, first melt the butter in a saucepan and let it cool slightly. In the meantime, place the digestive biscuits in the mixer 1 and blend until they are reduced to powder 2. Transfer everything into a bowl and add the shredded coconut 3.

Pour in the melted and cooled butter 4 and mix 5 until you get a sandy mixture. Pour it into a 20x20 cm (8x8 in) mold lined with parchment paper and press it down with the back of a spoon to level and compact it 6. Let it rest in the refrigerator for 5 minutes.

Meanwhile, prepare the coconut filling: in a saucepan over low heat, combine the butter, sugar 7, and cream 8 and stir to melt the butter thoroughly 9.

When the mixture is about to boil, pour it over the shredded coconut that you have placed in a bowl 10, then stir until you obtain a homogeneous mixture 11. Transfer the mixture into the mold and press it down well to form a compact and uniform layer 12. Let it rest in the refrigerator for another 5 minutes.

In the meantime, prepare the topping: chop the dark chocolate and melt it in a double boiler (or in the microwave) 13, then transfer it to a bowl. In a separate saucepan, bring the cream to just below boiling, then add it to the melted chocolate 14 and mix well 15. Allow it to cool slightly.

Take the mold from the fridge, pour the cooled ganache over the coconut layer 16, and spread it with a spoon 17. Finally, sprinkle with shredded coconut 18. Place in the refrigerator for at least 4 hours.

After the cooling time has elapsed, unmold the dessert and remove the parchment paper 19, then cut it into square pieces 20. Your coconut and chocolate cubes are ready to be enjoyed 21!