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Makes 4 portions

250 ml coconut cream
10 ml honey
100 g lindt or dark chocolate of your choice
2 egg whites, stiffly beaten

  1. Place coconut cream, honey and chocolate in an AMC 16 cm Gourmet High and heat over a low to medium temperature, stirring until all the chocolate is melted and well incorporated.
  2. Allow cream mixture to cool for a few minutes. Using a 20 cm Dome, gently combine cream mixture and egg whites. Pour into 4 ramekins or use a large freezer safe dish. Freeze for 2 – 3 hours or until set.
  3. Remove from freezer just before serving and top with chocolate shavings or desiccated coconut and serve.

Variations:

  • For flavour variations add 5 ml mixed spice, instant coffee granules or 2. 5 ml cayenne pepper to your milk mixture. Or use a flavoured chocolate.
  • Substitute coconut cream with cream for a banting option.
Frozen chocolate coconut creams

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