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Crème Coco Façon Bounty

A homemade version of Bounty bars, this recipe creates a creamy, irresistible coconut dessert covered in dark chocolate.
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Cook Time 3 minutes
Total Time 1 hour
Course: Dessert
Cuisine: French, Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 400 ml creamy coconut milk (thick part of canned coconut milk)
  • 3 egg yolks
  • 3 tbsp powdered sugar (or erythritol)
  • 2 tbsp shredded coconut
  • 1 tsp xanthan gum (or agar-agar)
  • 1 tsp vanilla extract
  • 100 g dark chocolate (85% cacao minimum)
  • 1 tsp coconut oil
  • Toasted coconut flakes for garnish

Equipment

  • Mixing Bowl
  • Saucepan
  • Whisk
  • Electric Mixer
  • Ramekins

Method
 

  1. Whisk egg yolks and powdered sugar until pale and mousse-like.
  2. In a saucepan, combine coconut milk, vanilla extract, and shredded coconut. Bring to a simmer, stirring constantly.
  3. Gradually whisk the egg yolk mixture into the hot coconut milk. Cook over low heat for 3-4 minutes, until thickened. Stir in xanthan gum until creamy.
  4. Divide the coconut cream into ramekins. Refrigerate for at least 25 minutes until set.
  5. Melt chocolate and coconut oil together. Let cool slightly.
  6. Pour chocolate over the chilled coconut cream. Refrigerate for 10 minutes.
  7. Garnish with toasted coconut flakes before serving.

Notes

Add a pinch of salt or rum for extra flavor. For a richer dessert, add chocolate chunks to the cream. Caramel could also be added.