Chocolate Coconut Berry Indulgence – No Bake Cake
Luscious coconut cream, decadent chocolate glaze, and sweet-sour berry jam transform a simple cake into an elegant no-bake dessert!
Coconut, Chocolate and Berry Cake – No Bake
Course: DessertCuisine: RomanianDifficulty: Easy8
servings30
minutes30
minutes300
kcal1
hourA very easy dessert to make, based on a layer of biscuits, followed by a delicious cream with coconut, a little berry jam to nicely harmonize the taste buds, and the pièce de résistance a generous layer of fine and creamy chocolate . I don’t think this cake needs more description. Besides the fact that it is a no-bake dessert, which is a big bonus, the simple ingredients used have been carefully chosen for an excellent result.
Ingredients
200 g biscuits (you can also use digestive biscuits)
180-200 ml milk (depending on which biscuits you use)
50 grams of cocoa
30 gr of butter
400 ml unsweetened condensed milk
350-450 gr of coconut (depending on which coconut you are toasting)
150 g powdered sugar (add 200 g if you want it sweeter)
50 grams of sugar
2 tablespoons of cornstarch
a pinch of salt
2 milk chocolate tablets (200 gr)
1/2 white chocolate tablet (50 gr)
130 ml liquid sweet cream
1 teaspoon vanilla essence
1 teaspoon rum essence
raspberries (for decoration)
fresh mint (for decoration)
Directions
- As with any dish, especially desserts, we prepare all the ingredients from the beginning so that we have them at hand. Another very important aspect is to weigh everything well from the beginning, for beginners I never recommend measuring “by eye”.
- To work faster, I chose to use a food processor. I put the biscuits in it and crushed them well. I then added cocoa, rum, butter and milk gradually until I obtained a kind of homogeneous but not liquid paste, but not too sandy either.
- The next step involves 2 simple “tools” from the kitchen: a small saucepan and a non-stick pan. I added the fruits and sugar (50 gr) in the small saucepan and boiled them for about 10 minutes. In the non-stick pan, I put the condensed milk and the sugar, and when it reached the boiling point, I added the dissolved starch with a little cold milk, vanilla, and coconut. I boiled on low heat for 7-8 minutes, stirring continuously until the liquid evaporated.
- I spread the layer of biscuits in a tray with a removable bottom. You can just as well choose a glass dish for this cake, the layers will look beautiful. I added slightly warm coconut cream on top of the biscuits. Add the berry jam and let it cool for 10-15 minutes.
- I have reached the last step. Let’s move on to the indulgent chocolate part. I broke the dark milk chocolate into pieces, added 100 ml of liquid cream and let it melt gently in a bain-marie. Stir from time to time until you get a chocolatey cream. You can do the same with white chocolate, but I preferred to melt it quickly in the microwave together with 30 ml of liquid cream.
- As soon as the dark chocolate glaze was ready, I took it off the fire and poured it on top of the coconut and berry cream. I quickly leveled all the chocolate on the surface. On top of this, I drizzled melted white chocolate and with the help of a skewer stick I made a small model. I left the cake in the fridge overnight, but 3-4 hours are enough before serving it.
- If you also used a tray with a removable bottom, don’t forget to lightly insert a knife around the edges, move it around, before unfolding and removing the ring. Decorate the cake with fresh fruit (optional), I used raspberries and mint leaves.
- This wonderful delicacy is good cold, but if you have enough patience to let it reach room temperature, it will be even more delicious. the decadent chocolate glaze enchants your palate with every sip. The sweet coconut cream combines perfectly with the sweet-sour berries. Enjoy!
