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Coconut Cream Brownies
Serves 9
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Coconut Cream Brownies
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Serves 9
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Directions
1
Preheat oven to 340°F (170°C).
2
Grease and line an 8x8” pan with baking paper.
3
Melt butter and dark chocolate using a double boiler or microwave.
4
Stir in powdered sugar, brown sugar, and warm milk, then whisk until smooth.
5
Add flour, cocoa powder, baking powder, and salt, mixing to a thick, smooth batter.
6
Pour the batter into the prepared tin.
7
Spread the batter evenly in the pan.
8
Bake for 25–30 minutes until set.
9
Cool the brownie fully in the tin.
10
Heat 270ml coconut milk, sugar, and cornstarch in a saucepan, stirring until thick.
11
Remove from heat and stir in vanilla, dairy-free butter, and shredded/desiccated coconut.
12
Cool the coconut mixture in the fridge.
13
Mix in 60ml more coconut milk to loosen the mixture after cooling.
14
Scoop the coconut mixture over the brownie base.
15
Spread the coconut layer evenly over the brownie.
16
Whip cold plant-based cream and powdered sugar to stiff peaks.
17
Spread the whipped cream topping over the coconut layer.
18
Sprinkle extra coconut on top.
19
Chill for at least 1 hour before slicing.
Ingredients
270 ml Coconut Milk, canned at room temperature
125 g Cane Sugar, or castor sugar
24 g Corn Starch
2 tsp Vanilla Extract
60 g Butter, soft
150 g Unsweetened Shredded Coconut
60 ml Coconut Milk, canned
200 g Dark Chocolate or semi-sweet chocolate
90 g Butter
125 g Powered Sugar
125 g Light Brown Sugar
120 ml Milk, warm
160 g All Purpose Flour
40 g Dutch Processed Cocoa Powder
0.25 tsp Baking Powder
0.25 tsp Salt
180 ml Whipping Cream, plant-based cream
40 g Powdered Sugar
30 g Unsweetened Shredded Coconut, to sprinkle to top
Equipment
8x8” pan
baking paper
saucepan
whisk
spatula
ice cream scoop
Tips
Cool the brownie fully in the tin before adding the coconut layer.
Chill the brownies for at least 1 hour before slicing.
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