Coconut Cream Brownies

Serves 9
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Directions

  1. 1Preheat oven to 340°F (170°C).
  2. 2Preheat oven to 340°F (170°C).
  3. 3Preheat oven to 340°F (170°C).
  4. 4Grease and line an 8x8” pan with baking paper.
  5. 5Grease and line an 8x8” pan with baking paper.
  6. 6Grease and line an 8x8” pan with baking paper.
  7. 7Melt butter and dark chocolate using a double boiler or microwave.
  8. 8Melt butter and dark chocolate using a double boiler or microwave.
  9. 9Melt butter and dark chocolate using a double boiler or microwave.
  10. 10Stir in powdered sugar, brown sugar, and warm milk, then whisk until smooth.
  11. 11Stir in powdered sugar, brown sugar, and warm milk, then whisk until smooth.
  12. 12Stir in powdered sugar, brown sugar, and warm milk, then whisk until smooth.
  13. 13Add flour, cocoa powder, baking powder, and salt, mixing to a thick, smooth batter.
  14. 14Add flour, cocoa powder, baking powder, and salt, mixing to a thick, smooth batter.
  15. 15Add flour, cocoa powder, baking powder, and salt, mixing to a thick, smooth batter.
  16. 16Pour the batter into the prepared tin.
  17. 17Pour the batter into the prepared tin.
  18. 18Pour the batter into the prepared tin.
  19. 19Spread the batter evenly in the pan.
  20. 20Spread the batter evenly in the pan.
  21. 21Spread the batter evenly in the pan.
  22. 22Bake for 25–30 minutes until set.
  23. 23Bake for 25–30 minutes until set.
  24. 24Bake for 25–30 minutes until set.
  25. 25Cool the brownie fully in the tin.
  26. 26Cool the brownie fully in the tin.
  27. 27Cool the brownie fully in the tin.
  28. 28Heat 270ml coconut milk, sugar, and cornstarch in a saucepan, stirring until thick.
  29. 29Heat 270ml coconut milk, sugar, and cornstarch in a saucepan, stirring until thick.
  30. 30Heat 270ml coconut milk, sugar, and cornstarch in a saucepan, stirring until thick.
  31. 31Remove from heat and stir in vanilla, dairy-free butter, and shredded/desiccated coconut.
  32. 32Remove from heat and stir in vanilla, dairy-free butter, and shredded/desiccated coconut.
  33. 33Remove from heat and stir in vanilla, dairy-free butter, and shredded/desiccated coconut.
  34. 34Cool the coconut mixture in the fridge.
  35. 35Cool the coconut mixture in the fridge.
  36. 36Cool the coconut mixture in the fridge.
  37. 37Mix in 60ml more coconut milk to loosen the mixture after cooling.
  38. 38Mix in 60ml more coconut milk to loosen the mixture after cooling.
  39. 39Mix in 60ml more coconut milk to loosen the mixture after cooling.
  40. 40Scoop the coconut mixture over the brownie base.
  41. 41Scoop the coconut mixture over the brownie base.
  42. 42Scoop the coconut mixture over the brownie base.
  43. 43Spread the coconut layer evenly over the brownie.
  44. 44Spread the coconut layer evenly over the brownie.
  45. 45Spread the coconut layer evenly over the brownie.
  46. 46Whip cold plant-based cream and powdered sugar to stiff peaks.
  47. 47Whip cold plant-based cream and powdered sugar to stiff peaks.
  48. 48Whip cold plant-based cream and powdered sugar to stiff peaks.
  49. 49Spread the whipped cream topping over the coconut layer.
  50. 50Spread the whipped cream topping over the coconut layer.
  51. 51Spread the whipped cream topping over the coconut layer.
  52. 52Sprinkle extra coconut on top.
  53. 53Sprinkle extra coconut on top.
  54. 54Sprinkle extra coconut on top.
  55. 55Chill for at least 1 hour before slicing.
  56. 56Chill for at least 1 hour before slicing.
  57. 57Chill for at least 1 hour before slicing.

Ingredients

  • 270 ml Coconut Milk, canned at room temperature
  • 270 ml Coconut Milk, canned at room temperature
  • 270 ml Coconut Milk, canned at room temperature
  • 125 g Cane Sugar, or castor sugar
  • 125 g Cane Sugar, or castor sugar
  • 125 g Cane Sugar, or castor sugar
  • 24 g Corn Starch
  • 24 g Corn Starch
  • 24 g Corn Starch
  • 2 tsp Vanilla Extract
  • 2 tsp Vanilla Extract
  • 2 tsp Vanilla Extract
  • 60 g Butter, soft
  • 60 g Butter, soft
  • 60 g Butter, soft
  • 150 g Unsweetened Shredded Coconut
  • 150 g Unsweetened Shredded Coconut
  • 150 g Unsweetened Shredded Coconut
  • 60 ml Coconut Milk, canned
  • 60 ml Coconut Milk, canned
  • 60 ml Coconut Milk, canned
  • 200 g Dark Chocolate or semi-sweet chocolate
  • 200 g Dark Chocolate or semi-sweet chocolate
  • 200 g Dark Chocolate or semi-sweet chocolate
  • 90 g Butter
  • 90 g Butter
  • 90 g Butter
  • 125 g Powered Sugar
  • 125 g Powered Sugar
  • 125 g Powered Sugar
  • 125 g Light Brown Sugar
  • 125 g Light Brown Sugar
  • 125 g Light Brown Sugar
  • 120 ml Milk, warm
  • 120 ml Milk, warm
  • 120 ml Milk, warm
  • 160 g All Purpose Flour
  • 160 g All Purpose Flour
  • 160 g All Purpose Flour
  • 40 g Dutch Processed Cocoa Powder
  • 40 g Dutch Processed Cocoa Powder
  • 40 g Dutch Processed Cocoa Powder
  • 0.25 tsp Baking Powder
  • 0.25 tsp Baking Powder
  • 0.25 tsp Baking Powder
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 180 ml Whipping Cream, plant-based cream
  • 180 ml Whipping Cream, plant-based cream
  • 180 ml Whipping Cream, plant-based cream
  • 40 g Powdered Sugar
  • 40 g Powdered Sugar
  • 40 g Powdered Sugar
  • 30 g Unsweetened Shredded Coconut, to sprinkle to top
  • 30 g Unsweetened Shredded Coconut, to sprinkle to top
  • 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.
Coconut Cream Brownies | Clip Recipe