Real big bounty bombs

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 2 slightly heaped tbsp. flour
  • 1 TABLESPOON Baking cocoa
  • 2 TABLESPOONS + 120 g sugar
  • 50 g + 150 g cold butter
  • 1 can(s) (425 ml) unsweetened
  • 7-10 Tbsp Coconut milk
  • 100 ml Milk
  • 70 g Durum wheat semolina
  • 200 g Coconut flake
  • 2 Protein (Gr. M)
  • 250 g Dark or milk chocolate coating
  • 25 g Coconut oil (e.g. palm oil)
  • baking paper

Directions

  1. 1

    Line four mini-box tins (each with 1⁄4 l capacity) with baking paper. For the chocolate base, mix flour, cocoa and 2 tablespoons of sugar. Add 50 g butter. Knead into coarse crumbles with your hands. Distribute into the moulds and press them to a base.

  2. 2

    For the filling, heat coconut milk and milk in a pot. Add semolina, grated coconut, 120 g sugar and 150 g butter. Simmer while stirring until a creamy mash is formed.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). First mix egg white with 2 tbsp. coconut mass, then stir into the rest of the mixture. Distribute into the moulds. Bake in a hot oven for about 35 minutes.

  4. 4

    Take it out, let it rest for a short time. Carefully lift out of the moulds, allow to cool.

  5. 5

    Chop the chocolate coating. Melt with coconut oil in a hot water bath. Let it cool down a little. Spread the chocolate coating loosely around the cake. Leave to dry.

Nutrition Facts

KCAL
510 kcal
CARBS
31 g
FATS
39 g
PROTEINS
5 g