# Chocolate Coconut Dessert

A layered dessert with a chocolate cookie base, coconut cream filling, and marbled chocolate ganache topping, garnished with raspberries and mint.

- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar in a deep bowl and mix for 30 seconds.
2. Gradually add whipping cream until the cream stiffens.
3. Add grated coconut and mix for an additional 10-15 seconds until well combined, then cover the mixture and refrigerate.
4. Combine Maria biscuits, mascarpone, milk, and cocoa powder in a food processor and grind until fine.
5. Spread 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.
6. Spoon two-thirds of the filling over the cookie dough and spread it evenly.
7. Transfer 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.
8. Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling and remove the parchment paper.
9. Spread the remaining filling evenly over the cookie dough.
10. Heat the unwhipped cream for the white chocolate ganache until almost boiling.
11. Add the white chocolate pieces and let it sit for 1 minute, then mix until smooth and let it cool slightly.
12. Heat the unwhipped cream for the chocolate ganache until almost boiling.
13. Add 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.
14. Spread the white chocolate ganache evenly over the filling.
15. Pipe some dark chocolate on top and create a marbled effect using a toothpick.
16. Cover the coconut pastries and refrigerate to set, preferably overnight.
17. Cut the chocolate coconut pastries into equal pieces with a sharp knife.
18. Garnish with raspberries and fresh mint leaves if desired.

## Equipment

- deep bowl
- food processor
- baking pan
- parchment paper
- rolling pin
- spatula
- saucepan
- piping bag
- toothpick
- sharp knife

## Tips

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

## Source

- Original video: https://vm.tiktok.com/ZMSeDqaM3/
- Recipe page: https://www.cliprecipe.com/recipe/300b1ef5-ab61-4d3c-b8a1-dc48fb65a33e
- Extracted: 2025-05-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt