Um, so recently I found myself with a quarter cup of coconut cream and about half a cup of toasted coconut flakes left over from making a most fantastic coconut cream pie. What the heck to do with this stuff?
Um, make fancy-looking coconut cream ganache confections, of course!
I tried them two ways: as little truffles, and as little discs.
The truffles are easier to handle if you have a bit more time to devote to the project...
but the discs are really quite serviceable as long as you can handle the fact that they're a little softer than the mendiats they resemble.
Here's how you do it, either way. Coconut cream ganache truffles: a fine way to use leftover coconut cream.
Note: this recipe is for coconut CREAM confections - not to be confused with coconut milk. I haven't tried it with coconut milk, so if you want to try that, proceed with caution, and let me know how it all turns out.
This recipe can be doubled.
Coconut cream ganache confections
Makes 12 - Printable version here
- 1/2 cup unsweetened coconut flakes, toasted.
- 4 ounces chopped chocolate
- 1/4 cup coconut cream
- 1/4 teaspoon sea salt
Just in case your coconut isn't pre-toasted, here's how you do it. Disregard if it's already toasted. Preheat the oven to 300 degrees F. Scatter the coconut on a baking sheet, and bake until fragrant and golden and toasty, 5-8 minutes. Remove tray from oven and let the flakes cool.
Meantime, place the chopped chocolate in a heatproof bowl. Set to the side.
In a saucepan, heat the coconut cream and salt until it comes to a simmer. Remove from heat, and pour over the chocolate. Stir until combined and totally mixed.
Transfer the mixture to the refrigerator until it has thickened a bit. If you're not keen on waiting, wait less time, until the mixture is thick enough to dribble into the discs; if you want truffles, you'll have to wait a bit longer, maybe 30 minutes. Keep an eye on it, though, as the temperature in your house can affect this. It's less about how long it takes, more about attaining the right texture.
While the mixture cools, it being that the coconut should be cool now, go ahead and crush it a little to break it into smaller pieces, if you've used the larger flakes like I did. If you used thread coconut, it's probably fine at the size it is.
OK, so depending on how long you let the mixture rest, you'll follow one or the other option.
Option 1: discs
Drip the chocolate mixture on to a parchment or silicone-lined baking sheet, so that it forms individual discs (you'll get 12 or so). Sprinkle the coconut mixture on top. Place the discs in the fridge or freezer until firm enough to handle. Remove with a spatula. They'll be too soft to remain out at room temperature, so leave them in the fridge or freezer until ready to eat or to use as dessert garnish.
Option 2: truffles
Roll the mixture into approximately 1-inch balls. It should be soft but malleable enough to roll--if not let it chill a bit longer. Roll them in the coconut shreds. Place on a sheet and store in the fridge or freezer until quite firm. These fare better at room temperature than the discs, but shouldn't be stored at room temperature, so keep them in the freezer or fridge until they're going to be served.