Slowly heat coconut milk with butter in a saucepan, stir and let the butter melt completely. Meanwhile, coarsely chop the chocolate and put it in the pan, also slowly and completely melt over a low heat, stir again well so that the chocolate does not burn. Take off the stove.
Roast the coconut flakes and flaked almonds separately in a pan without fat, be careful, stir again and again here as both burns quickly. Add to the chocolate mass, stir in and pour into a rinsed and dried screw-top jar and close immediately.
Ingredients
Print Recipe
Pin Recipe