Coconut Cream Brownies

Directions

  1. 1Preheat oven to 340°F (170°C).
  2. 2Grease and line an 8x8” pan with baking paper.
  3. 3Melt butter and dark chocolate using a double boiler or microwave.
  4. 4Stir in powdered sugar, brown sugar, and warm milk, then whisk until smooth.
  5. 5Add flour, cocoa powder, baking powder, and salt, mixing to a thick, smooth batter.
  6. 6Pour the batter into the prepared tin.
  7. 7Spread the batter evenly in the pan.
  8. 8Bake for 25–30 minutes until set.
  9. 9Cool the brownie fully in the tin.
  10. 10Heat 270ml coconut milk, sugar, and cornstarch in a saucepan, stirring until thick.
  11. 11Remove from heat and stir in vanilla, dairy-free butter, and shredded/desiccated coconut.
  12. 12Cool the coconut mixture in the fridge.
  13. 13Mix in 60ml more coconut milk to loosen the mixture after cooling.
  14. 14Scoop the coconut mixture over the brownie base.
  15. 15Spread the coconut layer evenly over the brownie.
  16. 16Whip cold plant-based cream and powdered sugar to stiff peaks.
  17. 17Spread the whipped cream topping over the coconut layer.
  18. 18Sprinkle extra coconut on top.
  19. 19Chill 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” panbaking papersaucepanwhiskspatulaice 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.