Chocolate Coconut Dessert

Serves 1
tiktok.com

Directions

  1. 1Combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar in a deep bowl and mix for 30 seconds.
  2. 2Combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar in a deep bowl and mix for 30 seconds.
  3. 3Combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar in a deep bowl and mix for 30 seconds.
  4. 4Gradually add whipping cream until the cream stiffens.
  5. 5Gradually add whipping cream until the cream stiffens.
  6. 6Gradually add whipping cream until the cream stiffens.
  7. 7Add grated coconut and mix for an additional 10-15 seconds until well combined, then cover the mixture and refrigerate.
  8. 8Add grated coconut and mix for an additional 10-15 seconds until well combined, then cover the mixture and refrigerate.
  9. 9Add grated coconut and mix for an additional 10-15 seconds until well combined, then cover the mixture and refrigerate.
  10. 10Combine Maria biscuits, mascarpone, milk, and cocoa powder in a food processor and grind until fine.
  11. 11Combine Maria biscuits, mascarpone, milk, and cocoa powder in a food processor and grind until fine.
  12. 12Combine Maria biscuits, mascarpone, milk, and cocoa powder in a food processor and grind until fine.
  13. 13Spread half of the chocolate cookie dough evenly over a baking pan lined with parchment paper, pressing it firmly against the bottom with the back of a spoon.
  14. 14Spread half of the chocolate cookie dough evenly over a baking pan lined with parchment paper, pressing it firmly against the bottom with the back of a spoon.
  15. 15Spread half of the chocolate cookie dough evenly over a baking pan lined with parchment paper, pressing it firmly against the bottom with the back of a spoon.
  16. 16Spoon two-thirds of the filling over the cookie dough and spread it evenly.
  17. 17Spoon two-thirds of the filling over the cookie dough and spread it evenly.
  18. 18Spoon two-thirds of the filling over the cookie dough and spread it evenly.
  19. 19Transfer the remaining cookie dough onto your work surface with a sheet of parchment paper underneath and roll it out to fit the size of your baking pan.
  20. 20Transfer the remaining cookie dough onto your work surface with a sheet of parchment paper underneath and roll it out to fit the size of your baking pan.
  21. 21Transfer the remaining cookie dough onto your work surface with a sheet of parchment paper underneath and roll it out to fit the size of your baking pan.
  22. 22Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling and remove the parchment paper.
  23. 23Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling and remove the parchment paper.
  24. 24Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling and remove the parchment paper.
  25. 25Spread the remaining filling evenly over the cookie dough.
  26. 26Spread the remaining filling evenly over the cookie dough.
  27. 27Spread the remaining filling evenly over the cookie dough.
  28. 28Heat the unwhipped cream for the white chocolate ganache until almost boiling.
  29. 29Heat the unwhipped cream for the white chocolate ganache until almost boiling.
  30. 30Heat the unwhipped cream for the white chocolate ganache until almost boiling.
  31. 31Add the white chocolate pieces and let it sit for 1 minute, then mix until smooth and let it cool slightly.
  32. 32Add the white chocolate pieces and let it sit for 1 minute, then mix until smooth and let it cool slightly.
  33. 33Add the white chocolate pieces and let it sit for 1 minute, then mix until smooth and let it cool slightly.
  34. 34Heat the unwhipped cream for the chocolate ganache until almost boiling.
  35. 35Heat the unwhipped cream for the chocolate ganache until almost boiling.
  36. 36Heat the unwhipped cream for the chocolate ganache until almost boiling.
  37. 37Add the dark chocolate pieces and let it sit for 1 minute, then mix until smooth and transfer the dark chocolate ganache to a piping bag.
  38. 38Add the dark chocolate pieces and let it sit for 1 minute, then mix until smooth and transfer the dark chocolate ganache to a piping bag.
  39. 39Add the dark chocolate pieces and let it sit for 1 minute, then mix until smooth and transfer the dark chocolate ganache to a piping bag.
  40. 40Spread the white chocolate ganache evenly over the filling.
  41. 41Spread the white chocolate ganache evenly over the filling.
  42. 42Spread the white chocolate ganache evenly over the filling.
  43. 43Pipe some dark chocolate on top and create a marbled effect using a toothpick.
  44. 44Pipe some dark chocolate on top and create a marbled effect using a toothpick.
  45. 45Pipe some dark chocolate on top and create a marbled effect using a toothpick.
  46. 46Cover the coconut pastries and refrigerate to set, preferably overnight.
  47. 47Cover the coconut pastries and refrigerate to set, preferably overnight.
  48. 48Cover the coconut pastries and refrigerate to set, preferably overnight.
  49. 49Cut the chocolate coconut pastries into equal pieces with a sharp knife.
  50. 50Cut the chocolate coconut pastries into equal pieces with a sharp knife.
  51. 51Cut the chocolate coconut pastries into equal pieces with a sharp knife.
  52. 52Garnish with raspberries and fresh mint leaves if desired.
  53. 53Garnish with raspberries and fresh mint leaves if desired.
  54. 54Garnish with raspberries and fresh mint leaves if desired.

Ingredients

  • 250 g mascarpone
  • 250 g mascarpone
  • 250 g mascarpone
  • 8 g whipping cream stabilizer
  • 8 g whipping cream stabilizer
  • 8 g whipping cream stabilizer
  • 1 sachet whipping cream stabilizer
  • 1 sachet whipping cream stabilizer
  • 1 sachet whipping cream stabilizer
  • 30 g granulated sugar
  • 30 g granulated sugar
  • 30 g granulated sugar
  • 8 g vanilla sugar
  • 8 g vanilla sugar
  • 8 g vanilla sugar
  • 1 sachet vanilla sugar
  • 1 sachet vanilla sugar
  • 1 sachet vanilla sugar
  • 250 ml whipping cream
  • 250 ml whipping cream
  • 250 ml whipping cream
  • 30 g grated coconut
  • 30 g grated coconut
  • 30 g grated coconut
  • 400 g Maria biscuits
  • 400 g Maria biscuits
  • 400 g Maria biscuits
  • 250 g mascarpone
  • 250 g mascarpone
  • 250 g mascarpone
  • 100 ml milk
  • 100 ml milk
  • 100 ml milk
  • 15 g cocoa powder
  • 15 g cocoa powder
  • 15 g cocoa powder
  • 140 g white chocolate
  • 140 g white chocolate
  • 140 g white chocolate
  • 75 ml whipping cream
  • 75 ml whipping cream
  • 75 ml whipping cream
  • 25 ml whipping cream
  • 25 ml whipping cream
  • 25 ml whipping cream
  • 25 g dark chocolate
  • 25 g dark chocolate
  • 25 g dark chocolate
  • raspberries
  • raspberries
  • raspberries
  • mint leaves
  • mint leaves
  • mint leaves

Equipment

deep bowlfood processorbaking panparchment paperrolling pinspatulasaucepanpiping bagtoothpicksharp knife

Tips

  • Refrigerate the coconut pastries to set, preferably overnight.
  • Garnish with raspberries and fresh mint leaves if desired.