Summary

Ingredients

• 2 dl coconut milk
• 0.5 dl ½ milk
• 1 tablespoon sugar
• 100 g chocolate, white, crumbled
• 75 g desiccated coconut
• 1.8 dl cream
• 8 piece (s) confectionery (Ferrero Raffaello)
• 1 tablespoon cocoa powder

Print Recipe Pin Recipe

Instructions

1. Bring coconut milk, milk and sugar to the boil while stirring. Add chocolate and desiccated coconut, melt chocolate over low heat while stirring occasionally. Cool the cream and let it cool in the refrigerator for 30 minutes.
2. Whip the cream until stiff, fold into the cream. Chill until ready to serve.
3. Put one Raffaello each in 4 dessert glasses, spread the cream on top, dust with cocoa powder and garnish with a Raffaello each.
4. Tip: Pour the cream into a piping bag with a large jagged nozzle and squirt into the glasses.