Chocolate and Coconut Frozen Dessert

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    668
based on 5 ratings

A frozen vegan dessert with chocolate base, creamy coconut centre and crunchy chocolate top.

recipe updated Jan 8, 2024

Ingredients

  • Biscuits icon
    Biscuits
    125 g
  • Dark chocolate icon
    Dark chocolate
    150 g
  • Coconut oil icon
    Coconut oil
    60 g
  • Cocoa powder icon
    Cocoa powder
    2 tablespoons
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    100 g
  • Maple syrup icon
    Maple syrup
    3 tablespoons
  • Coconut milk icon
    Coconut milk
    400 ml
  • Condensed coconut milk icon
    Condensed coconut milk
    160 ml
  • Maple sugar icon
    Maple sugar
    1 teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Almond milk icon
    Almond milk
    1 tablespoon
  • Unsweetened coconut flakes icon
    Unsweetened coconut flakes
    1 tablespoon

Tools

  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Loaf pan (900g) - 20cm (8")

Step preview

  1. Line a clean loaf pan (900g) with plastic wrap
  2. Attach the Creaming Beater
  3. Add coconut oil to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Heat with splashguard fitted until melted - 4 min, 60°C, Speed OFF
  6. Then add cocoa powder, biscuits, unsweetened shredded coconut and maple syrup to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted until combined - 1 min, Speed Min
  8. Transfer content of Cooking Chef XL Bowl to loaf pan (900g)
  9. Spread until level and press down
  10. Freeze and continue
  11. Clean Cooking Chef bowl
  12. Attach the Whisk
  13. Add coconut milk and condensed coconut milk to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted until combined - 5 min, Speed 4
  15. Then add maple sugar, vanilla extract and unsweetened shredded coconut to the Cooking Chef XL Bowl
  16. Mix with splashguard fitted until combined - 30 sec, Speed Min
  17. Remove the loaf pan from the freezer
  18. Pour content of Cooking Chef XL Bowl into loaf pan (900g)
  19. Cover with plastic wrap
  20. Place in freezer until set - 3 hr
  21. Clean Cooking Chef bowl
  22. Attach the Creaming Beater
  23. Add dark chocolate, maple syrup and almond milk to the Cooking Chef XL Bowl
  24. Heat with splashguard fitted until combined - 4 min, 60°C, Speed Min
  25. Let cool slightly
  26. Remove the loaf pan from the freezer
  27. Transfer content of Cooking Chef XL Bowl to loaf pan (900g)
  28. Top with unsweetened coconut flakes
  29. Freeze until set
  30. Remove the loaf pan from the freezer
  31. Serve
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