News: it’s still summer. It’s still hot. I still can’t really be bothered to cook anything.
Still requiring appropriate summerwear, so I made another Sorbetto crossover variation, and updated the blog post with a bit more info on how I did it.
It got positive comments! Both at work and at the pub:
Successful I feel!
Meanwhile… I concocted this little lovely because I was thinking about the Chocolate Bessant and Drury’s Icecream I had last week. It’s made with coconut milk, so is entirely vegan, and it also gives it a hint of coconut. Lush.
Chocolate Coconut “Fudge” Recipe (note: I put “fudge” as it isn’t really fudge in any way, but reminds me of a cross between fudge and coconut ice!)
150ml Coconut Cream (I use Blue Dragon brand, I got it at Sainsbury’s)
100g dark chocolate, chopped (note: if you’re keeping it vegan, make sure it’s vegan friendly!)
100g desiccated coconut
100g sugar (I found the mixture a little bitter without, but feel free to leave it out)
Line a small dish with baking paper, mine was about 3×8 inches.
Heat the coconut cream, and mix until it it smooth and lump-free. Add the chocolate and sugar and allow to sit for a few minutes so that the chocolate can melt.
Stir, forming a smooth, but runny, ganache, then add the coconut.
Make sure it is all incorporated, adding extra coconut if the mixture is runny. It should be a loose consistency.
Pour/spoon into the prepared tin, then chill for a few hours so that it sets.
Remove from the tin, and cut into small squares.
The texture is like a loose fudgey, chocolatey, coconut ice. Gooey, sweet and delicious.
Note: I took about half of this into work as I ate 4 pieces in a row and then started to feel sick. Lots of people gave it a shot…. then came back for more! Success!