Today I sweeten you with a dessert with coconut and chestnut puree .
For those who have never tasted chestnut puree, I recommend you try it first. It has a pleasant aroma. And the combination with coconut is one of the best I’ve tried.
I didn’t know, I had no idea what they would do together, but because I was so impressed, I decided to share with you this recipe for dessert with coconut and chestnut puree !
I really like chestnut cream, I also tried a version of Tiramisu with this ingredient.
If you were convinced by the pictures and my recommendation, I want you to try and enjoy an extremely good dessert!
Nr. servings: 6 Preparation time: 20 min Degree of difficulty: medium
- 150 gr chocolate chip cookies
- 250 gr ricotta
- 100 gr coconut (flakes)
- 200 ml coconut milk
- 100 ml liquid cream
- 80 gr powdered sugar
- 50 gr chocolate
- 150 gr chestnut puree (sweetened)
- 50 ml liquid cream
Dessert preparation with coconut and chestnut puree
Everything is very easy to prepare. Liquid ingredients must be cold.
First, melt a cube of 50 g of chocolate, set aside.
In a bowl, put the cold coconut milk and coconut flakes. Leave for 10 minutes to hydrate. Ricotta cheese is mixed with liquid cream and sugar. It is incorporated into the coconut composition.
Dessert forms are being prepared. I used stainless steel mounting rings.
The biscuits are coarsely crushed by hand. It is placed in a dense and equal layer at the base of each ring. Press lightly.
Note: I syruped the biscuits with a little chocolate syrup to make them sit better, but very little, as they have to keep their crunchy texture to be able to contrast with the creamy texture.
Place a layer of coconut cream on top of the biscuit layer. In the middle, put a teaspoon of melted chocolate (this in contact with the cold cream will harden and will be like a surprise in the middle of dessert.)
Cover with another layer of cream, then let the molds cool for 10 minutes.
Meanwhile, mix the chestnut puree well with the rest of the liquid cream.
Note: I used sweetened chestnut puree. If you use unsweetened, add sugar to your liking.
Remove the forms from the cold, fill them to the brim of the ring and let them cool again. Keep cool until the next day.
The next day, carefully remove from the form and garnish with melted chocolate, decorate to your liking.
It is a light dessert, with a fine and crunchy texture alike, and the combination of coconut and chestnuts is absolutely sensational!
May it be useful to you!