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Submitted by Hidemi Walsch
4 tablespoons salted butter
4 tablespoons dark chocolate chips
2 tablespoons canned coconut milk, unsweetened
4 tablespoons coconut sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon ground ginger
1 cup all-purpose flour
2/3 cup canned coconut milk, unsweetened
2 teaspoons unflavored gelatin powder
1 teaspoon vanilla extract
1/2 cup heavy cream
12 long shredded coconut, sweetened
Preheat oven to 350 degrees Fahrenheit. Spray two muffin baking pans with six cups with nonstick cooking spray.
Make cookies. In a medium heatproof bowl set over a pot of simmering water, combine butter, chocolate chips and coconut milk. Stir until chocolate and butter are melted and mixture is smooth.
Remove the bowl from the pot and add coconut sugar, cocoa, ginger powder and flour. With a rubber spatula, mix to combine. Put the dough into the prepared muffin baking pans evenly. Press the top with a back of spoon to level the surface. Put the pans into the oven and bake for 15 minutes or until baked through. Let cool on a wire rack.
In the meantime, make coconut mousse. In a saucepan, put coconut milk and gelatin. Turn on the heat to medium-low and stir until gelatin is dissolved. Turn off the heart, remove the pan from the stove and stir in ginger and vanilla until combined. Let cool for about 10 minutes.
In a bowl of stand mixer with a whisk attached, beat heavy cream on medium-high speed until soft peaks form. Add granulated sugar and keep beating until stiff peaks form. Add the coconut milk mixture until combined. Put the mixture over the cookies evenly and refrigerate for 20 minutes.
Remove the pans from the refrigerator. Place one shredded coconut upright on the center of each mousse (like a core of candle). Return the pans into the refrigerator and refrigerate until mousse is set (about 30 minutes).
To serve, remove the cookies from the pans and place on a serving platter. Serve immediately.
Yields 12
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