Mouthwatering Bounty Dessert with Chocolate Coconuts and Isomalt Spikes
A mouthwatering Bounty coconut dessert featuring coconut balls, light coconut foam, and elegant isomalt spikes. Topped with chocolate coconuts and cotton candy for a visually stunning and decadent treat.
Equipment
- Saucepan for melting isomalt
- Mixing bowls
- Hand mixer for coconut foam
- Chocolate mold for creating chocolate coconut shells
- Circular metal cutter
Ingredients
- 100 g dark chocolate 50% cacao
- 100 g white chocolate
- 1/4 tbsp soy lecithin
- 1 tbsp sugar
- 30 g powdered xylitol
- 150 g desiccated coconut
- 100 g isomalt
- 160 g unsweetened condensed milk
- 65 g coconut milk
- Coconut water from 1 coconut
- Cotton candy for decoration
Instructions
Coconut Balls:
- Mix desiccated coconut, powdered xylitol, and condensed milk.
- Shape into balls and refrigerate.
Coconut Foam:
- Blend coconut milk, coconut water, sugar, and lecithin.
- Froth the mixture, and spread the foam as a base on the plate.
Isomalt Spikes:
- Melt isomalt and pull it into spikes. Let them cool.
Chocolate Coconuts:
- Melt both chocolates and create chocolate shells in molds. Freeze to set.
Plating:
- Place the foam on the plate, top with the coconut ball.
- Insert an isomalt spike into the ball and delicately attach cotton candy onto the spike.
Video
Notes
- Isomalt Tips: If you’re new to working with isomalt, make sure to handle it with caution. It’s extremely hot when melted, and you should always wear gloves to avoid burns.
- Coconut Foam: For a richer coconut flavor, try using fresh coconut water or homemade coconut milk instead of store-bought versions.
