Dark chocolate - coconut

Dark chocolate - coconut

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
200g desiccated coconut
400g condensed milk

Colour topping

Quantity Ingredient
200g dark chocolate

Method

  1. To make the coconut base, combine the coconut with the condensed milk and refrigerate for 8 hours or overnight. Spoon into two 11 cm × 14 cm rectangular moulds and return to the refrigerator.
  2. To make the colour topping, melt the chocolate in a heatproof bowl placed over a large saucepan of simmering water.
  3. Spoon the melted chocolate over the upper part of the base and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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