🍰 Creamy Chocolate Coconut Dessert

Name: Creamy Chocolate Coconut Dessert
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g Quark (20 % fat in dry matter); 50 g Coconut cream; 30 g Birch sugar (Xylitol; 2–3 tbsp); 1 pinch Vanilla powder; 20 g Coconut flakes (4 tbsp); 200 g Whipping cream; 50 g Dark chocolate (min. 75 % cocoa content); 1 tsp Coconut oil; 10 g Coconut shavings or coconut chips (2 tbsp)

392 kcal · 30 min · 4 servings

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Ingredients

250 g Quark (20 % fat in dry matter)
50 g Coconut cream
30 g Birch sugar (Xylitol; 2–3 tbsp)
1 pinch Vanilla powder
20 g Coconut flakes (4 tbsp)
200 g Whipping cream
50 g Dark chocolate (min. 75 % cocoa content)
1 tsp Coconut oil
10 g Coconut shavings or coconut chips (2 tbsp)

Instructions

1. Put the quark, coconut cream, and one tablespoon of xylitol into a bowl.
2. Stir the mixture until it is smooth and creamy.
3. Add a pinch of vanilla powder and the shredded coconut flakes.
4. Whip the cream with the remaining xylitol until stiff.
5. Gently fold the whipped cream into the quark mixture.
6. Place the cream in the refrigerator for about 30 minutes.
7. Break the chocolate into small pieces.
8. Melt the chocolate pieces with the coconut oil over a hot water bath.
9. Let the melted chocolate cool down slightly.
10. Put the coconut flakes into a hot pan without extra fat.
11. Toast the flakes over medium heat for 3 minutes.
12. Let the toasted coconut flakes cool down.
13. Divide the chilled coconut cream among four glasses.
14. Sprinkle the dessert with the toasted coconut flakes.
15. Drizzle the dessert with the melted chocolate.

Nutrition per serving

kcal: 392
Protein: 11 g · Fett/Fat: 33 g · Carbs: 17 g