Chocolate Coconut Bites

Prepare the Cakes

1. Preheat the oven to 170°C / 340°F.
2. Melt the butter and let it cool slightly.
3. Beat the eggs with the sugar until light and frothy.
4. Add the coconut milk and mix until combined.
5. Add the flour, potato starch, baking powder, and 20 g grated coconut. Mix gently until the batter is smooth.
6. Pour in the melted butter and fold gently until incorporated.
7. Remove about 200 g of the batter and mix it with the cocoa powder to create the chocolate batter.
8. Using a piping bag, fill each cavity of the Flower Tray halfway with the white coconut batter.
9. Add a small dot of chocolate batter in the center of each cavity.
10. Sprinkle with the remaining 5 g grated coconut.
11. Bake for 20 minutes, or until the cakes are set and lightly golden.
12. Let the cakes cool completely before unmolding.

Add the Chocolate Finish

1. Melt the milk chocolate caramel in a double boiler.
2. Add the neutral oil and mix with a spatula until smooth and glossy.
3. Add a thin layer of melted chocolate to the bottom of each cavity of the Flower Tray.
4. Gently place the baked cakes back into the mold.
5. Refrigerate until the chocolate is set.
6. Unmold and serve.

Flavor Note

• Soft coconut cake, a light cocoa swirl, and a glossy chocolate finish make these bites rich, simple, and easy to serve.

bon COOK Tips

• Use French Pantry Vanilla Extract to add warm flavor to the coconut batter.
• Replace the cocoa swirl with French Pantry Hazelnut Spread for a Nutella-style version.
• Store in the refrigerator and bring to room temperature before serving for the best texture.
• This recipe can also work in the Sunburst Tray, but use Flower Tray for this upload because it matches the recipe image.