Yesterday, I was shopping in Billa and I saw they have coconuts, even though I bought them for a Pişmaniye Kurabiye, I decided to make a bounty dessert but not shaped like the standard chocolate bars, but as a dessert which you can serve on the table. This dessert blended nicely with the rest of the dishes served for dinner. From this quantity I made 3 portions, exactly how much I needed. To shape the bounty desserts you need silicon cooking mat, fridge and metal rings.
I personally like the combination of rum and coconut and with this dessert I think I have made my home folks like it also. I used freshly grated coconut, but I suppose that the quality of it’s taste will be similar if coconut shavings are used. I guess that the flavor will not be so strong if you use coconut shaving.
WHAT DO WE NEED:
½ of the inner part of one coconut
3 tablespoons coconut oil
2 tablespoons coconut sugar
1 tablespoon powdered sugar
2 tablespoons coconut flour
3 tablespoons of coconut water
50 g chocolate chip
20 g butter
1 tablespoon dark rum
How to prepare Bounty dessert:
- Grate the coconut core of a fine grater, add coconut oil, sugar powder and coconut water and whisk until blended. Leave in the fridge for about 20 minutes;
- Dissolve the chocolate chip with the butter on a hot water bath, add the coconut sugar and rum and stir until the mixture becomes smooth;
- On the silicon cooking mat, shape the dessert using a metal ring. First, put the half centimeter thick chocolate mixture in two separate rings, leave for a few minutes in the refrigerator until it hardens. Add the coconut part and then top with the chocolate mixture. Return the dessert in the fridge for a while. Store the chocolate mixture in a warm place, covered with a plastic foil, to keep it fresh.