Bounty cuts without baking
Last Updated on
ingredients
Corpus
300 g Minced butter biscuits 200 g dark chocolate 120 ml milk
Coconut filling
500 ml milk 80 g baby semolina 100 g granulated sugar 200 g coconut
Glaze
100 ml whipped cream 100 g dark chocolate 40 g butter
progress
Unbaked cuts inspired by the famous coconut bar.
1.
Crust: put the ground biscuits in a bowl, add the grated chocolate, milk and combine everything with your hands. Prepare a 30×20 baking tray, line it with baking paper and press the mixture evenly into it.
2.
Coconut filling: then prepare the coconut part. Add semolina and sugar to the milk and cook on low heat, stirring constantly. Once the semolina is cooked, add the coconut to the still hot semolina. You will get a thick coconut mixture, which you spread on the biscuit base while it is still warm.
3.
Glaze: pour the cream and dark chocolate ganache on top of the coconut layer, to which we have also added butter. Let the cake cool at room temperature and then place it in the refrigerator for at least 2 hours.
4.
Good taste!
