At the moment I’m couch bound. A horse fly bite on my knee inflamed badly during this weekend, sending me with fever to the hospital. The good thing is that on Sunday mornings only few people are waiting in the emergency department and so I get my antibiotics quite fast. But the rest of the day I have to cool my painful leg and walk as less as possible. That is so boring! And so it is very good that I remembered some blog post I wanted to finish since a while.
Like this recipe for coconut chocolate bars, which I made for my favourite colleague as little “thank you” some weeks ago. I found the recipe over at Paule , who got it from Gourmandises végétariennes. The original recipe stems from a Alnatura contest but is not online anymore.
I stick nearly completely to the recipe, only replacing the rice milk with coconut milk, because I decided the more coconut flavour is in the bar the better it is!
They are perfect for hot summerdays, refreshing when served out of the fridge and so delicious, that you will need to hide the box!
Coconut chocolate bar
- 400g coconut milk
- 1 vanilla bean
- 55g semolina
- 100g sugar
- 1 pinch salt
- 300g shredded coconut
- 400g semisweet chocolate
Bring coconut milk with the pulp of the vanilla bean and salt to boil, stir in semolina and sugar and let it cook for 1 min. Stir in the shredded coconut and set aside to cool down. Now divide the coconut mixture into pieces of 35 g each and roll it into 10 cm long bars. Place the bars in the fridge for 1 hour.
In the meantime melt the chocolate over a water bath. Dip in the bars and place them on a whirred rack to cool down.