• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Glowing Blush

  • Home
  • Recipes
    • Moroccan Recipes
    • Snacks
    • Breakfast
    • Appetizers & Sides
    • Main Dishes
    • Sweets
    • Drinks
    • Gluten-Free
  • About
    • Disclaimer
  • Shop
  • Contact
  • Navigation Menu: Social Icons

    • Twitter
    • Instagram
    • Pinterest
    • YouTube
    • Email

Chocolate Coconut Dessert with Edible Bowls

December 10, 2019 By L Leave a Comment

Jump to Recipe Print Recipe

These chocolate coconut dessert with edible chocolate bowls are delicious, easy to make and impressive!

A crispy coconut shaped chocolate shell filled with sweet coconut meat and a silky coconut custard under a bed of extra crispy chocolate crumble!


Naturally vegan, free from refined sugar and gluten!

chocolate coconut dessert

Chocolate coconut dessert with edible chocolate bowls

As much as I love everything Christmasy, sometimes I need something that doesn’t taste like pumpkin or gingerbread spices!

That’s where this coconut shaped dessert comes in handy! They are undetectably free from refined sugar, so fun to make and did I mention how delicious they are?!

chocolate coconut dessert

Made with 8 simple ingredients, you probably already have in your pantry and without any special equipment!

How to make this chocolate coconut dessert with edible bowls:

  • Coconut custard:

It starts by making the coconut custard, as it needs to be chilled for a couple of hours before serving!

In a saucepan, combine coconut milk, soy milk, corn starch, maple syrup, vanilla extract along with a pinch of sea salt. Once it’s ready, chill in the fridge until firm and cold.

Now that your custard is ready, let’s make some edible coconut shaped chocolate bowls!

  • Edible coconut shaped chocolate bowls:

No mold needed, all you need is a couple of small-sized bowls. Anything would work, but if you want a realistic look, choose a bowl with a wider top and a narrow bottom (like these ones)!

Lightly spray with oil and cover with plastic wrap.

Paint melted chocolate with a brush or a spoon inside your plastic covered bowls.

  • Coconut meat:

Next, make the coconut meat. Once the chocolate shells are set and hard, press the coconut meat inside the bowl using your fingertip!

Place in the fridge to chill and set. Once chilled, carefully remove the chocolate from the bowls and peel the plastic wrap!

Finally, fill with coconut custard and place under a bed of crispy chocolate crumble!

chocolate coconut dessert - edible bowl

Although this recipe might seem long to make, It’s worth the effort, I promise!

This chocolate coconut dessert is so decadent and delicious. The subtle taste of coconut complements well the deepness of dark chocolate. Going from crunchy to silky this dessert combines different texture, which makes it even more satisfying.

Perfect for a holiday gathering or special occasions, these chocolate coconut desserts will surely impress your guests!

More chocolate dessert you’ll love:

  • Vegan Chocolate Mousse
  • Snickers Icecream Bars
  • Caramel Chocolate Bonbons
  • Vanilla Cupcakes With Chocolate Frosting

 

What you might need to make this recipe:

Mini glass bowls

Buy Now

pure vanilla extract

Buy Now

Vegan Chocolate Chips

Buy Now

Maple Syrup

Buy Now

Coconut Oil

Buy Now

Coconut Milk

Buy Now

Chia Seeds

Buy Now

If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!

chocolate coconut dessert
Print
Chocolate Coconut Dessert with Edible Bowls
Prep Time
15 mins
Cook Time
25 mins
 

These chocolate coconut dessert with edible chocolate bowls are delicious, easy to make and impressive! Naturally vegan, free from refined sugar and gluten!

Course: Dessert
Cuisine: Plant-based, Vegan
Keyword: easy, gluten-free, healthy, nut-free
Servings: 2
Author: L
Ingredients
For the coconut shaped chocolate shell
  • 1 cup dark chocolate chips
For the coconut meat
  • 1 cup shredded coconut
  • 1/2 cup coconut milk (solid part from a refrigerated can of coconut milk)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of sea salt
For the coconut custard
  • 1 cup coconut milk (from a can)
  • 1/2 cup soy milk
  • 1/3 cup corn starch
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • pinch of sea salt
For the chocolate crumble
  • 1 cup oat flour ( GF if needed)
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp melted coconut oil
  • 1 tbsp shredded coconut
  • 1 tsp vanilla extract
  • pinch of sea salt
Instructions
  1. Start this recipe by making the coconut custard, as it needs to be chilled before using. In a medium saucepan, add coconut milk, soy milk, corn starch, maple syrup, vanilla, and salt. Whisk well until the corn starch dissolves completely and they are no lumps left. Do not heat the liquid before adding the corn starch or it will form lumps!

  2. Once the corn starch dissolved, heat your saucepan over medium heat. Whisk continuously to avoid the custard from sticking to the bottom. Cook until the custard is thick and creamy, it should take around 10 minutes. Taste for sweetness, add more maple if needed.

  3. Transfer the coconut custard to a container and cover it with a plastic wrap. To avoid a skin forming on top of your custard make sure the plastic wrap is in direct contact with the surface of the custard. Refrigerate for 1 hour or until completely cool.

  4. Choose two small bowls that you will use as your mold. Spray your bowls with oil and cover the entire surface inside with plastic wrap. The oil will help the plastic wrap to stick. Make sure the plastic wrap is in direct contact with the sides of your bowls. Wrinkles from the plastic wrap are okay, they will give a more realistic look to your final coconut shell!

  5. In a glass bowl, add your chocolate chips and pop in the microwave for 30 seconds, remove and stir the chocolate well. Repeat this process until the chocolate chips are almost totally melted.

  6. Add a spoon of chocolate to your bowl and using a brush, carefully drag the chocolate over the sides to cover the plastic wrap completely. Refrigerate for 5 minutes or until the chocolate shell is hard enough for you to add another coat. Repeat the process twice and place them in the fridge.

    Optional: once the chocolate shells are hard, pop them from their bowls and peel the plastic wrap. With a serrated knife, carefully scratch the outside surface to create a realistic coconut look.

  7. In a small bowl, add coconut flakes, 1/2 cup solid part of coconut milk, maple, vanilla and a pinch of sea salt. Mix until it forms a crumbly dough that holds itself. Add more shredded coconut if too wet, or more coconut milk if too dry. Taste and adjust the sweetness.

  8. Add a spoon of coconut meat into each coconut shell. Using your fingers, press carefully against the sides to form the meaty part of the coconut. Add more coconut until the thickness is about 1/2 inch. Place in the fridge to harden for at least 10 minutes.

  9. Preheat your oven to 170°C (350°F) and line a baking sheet with parchment paper.

  10. In a small mixing bowl, add oat flour, coconut oil, maple syrup, cocoa powder, shredded coconut, vanilla, and salt. Mix until it forms a crumbly mixture.

  11. Lay the crumble into your baking sheet and spread uniformly. Bake for 5 to 6 minutes or until crispy. Pay attention while in the oven, as it can burn easily.

  12. Once everything is cooled down, you can assemble. To assemble, take your chilled coconut custard from the fridge, and whip using a whisk to fluff it. If too thick add a tablespoon of soy milk or more until you get the desired consistency.

  13. To serve, scoop the coconut custard into chocolate coconut shaped bowls to fill them, and place in a plate under the chocolate crumble. Sprinkle with shredded coconut and enjoy!

Check out my other plant-based recipes

Pin this for later!

chocolate coconut dessert with edible bowl pin

Filed Under: Gluten-Free, Plant-Based Recipes, Sugar-Free, Sweets Tagged With: Plant-Based, Recipe, Sweets, Vegan

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
Previous Post: « Vegan Breakfast Muffins – Apple Cinnamon Crisp
Next Post: Vegan Healthy Sugar Cookies – Sparkly Snowflakes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

logo
Food Advertisements by

Welcome to Glowing Blush!

Here you’ll find delicious plant-based recipes, that are easy to follow, with many gluten-free, and sugar-free options!
Learn More

logo
Food Advertisements by

Gluten-Free

Creamy Tomato Bisque - Vegan - Nut-Free
vegan-furikake-seasoning
moroccan spiced carrot salad in a bowl
how-to-make-date-syrup
no bake cheesecake - nut-free
Vegan Breakfast Muffins - Apple Cinnamon

Fall/Winter Recipes

easy-delicious-garlic-soup
vegan foie gras
delicious moroccan fava bean soup
vegan melted snowman cookies
healthy sugar cookies
Vegan Breakfast Muffins - Apple Cinnamon
logo
Food Advertisements by

Footer

Info

  • Home
  • About
  • Contact
  • Disclaimer

Browse

  • Plant-Based
  • Gluten-Free
  • Sugar-Free

Follow

  • Twitter
  • Instagram
  • Pinterest
  • YouTube
  • Email

Copyright © 2023 Glowing Blush | Disclaimer | About

 

Loading Comments...