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 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?!
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!
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
pure vanilla extract
Vegan Chocolate Chips
Maple Syrup
Coconut Oil
Coconut Milk
Chia Seeds
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!
These chocolate coconut dessert with edible chocolate bowls are delicious, easy to make and impressive! Naturally vegan, free from refined sugar and gluten!
- 1 cup dark chocolate chips
- 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
- 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
- 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
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!
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.
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.
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!
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.
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.
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.
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.
Preheat your oven to 170°C (350°F) and line a baking sheet with parchment paper.
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.
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.
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.
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!
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