recipes
Chocolate Cherry Coconut Cups
Divinely decadent and just delicious with a cup of coffee.
makes 26
10 min prep
ingredients
| 250g packet chocolate ripple biscuits 270ml can coconut cream 250g dark cooking chocolate, chopped 425g can stoneless black cherries, well drained |
instructions
step 1
Place 4 biscuits at a time in a single layer onto paper towel; microwave on High for 30-35 seconds until softened (or warm on a low heat in an oven).
step 2
Quickly press each biscuit into a shallow patty pan tray. Heat coconut cream in a medium saucepan to just boiling. Remove from heat, add chopped chocolate and stir until melted. Set aside to cool until just beginning to thicken up.
step 3
Place 1-2 drained cherries into each biscuit case. Carefully spoon over chocolate cream and decorate.
recipe tip
Decorate with shaved coconut.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 542kJ (130Cal) | 1170kJ (281Cal) |
| Protein | 1.4g | 3.0g |
| Fat - Total | 7.0g | 15.2g |
| - Saturated | 5.6g | 12.2g |
| Carbohydrate | 15.0g | 32.5g |
| - Sugars | 11.5g | 24.9g |
| Dietary Fibre | 1.0g | 2.1g |
| Sodium | 28mg | 61mg |
| Potassium | 129mg | 280mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Chocolate Cherry Coconut Cups
Chocolate Cherry Coconut Cups
Divinely decadent and just delicious with a cup of coffee.
ingredients
250g packet chocolate ripple biscuits
270ml can coconut cream
250g dark cooking chocolate, chopped
425g can stoneless black cherries, well drained
instructions
step 1
Place 4 biscuits at a time in a single layer onto paper towel; microwave on High for 30-35 seconds until softened (or warm on a low heat in an oven).
step 2
Quickly press each biscuit into a shallow patty pan tray. Heat coconut cream in a medium saucepan to just boiling. Remove from heat, add chopped chocolate and stir until melted. Set aside to cool until just beginning to thicken up.
step 3
Place 1-2 drained cherries into each biscuit case. Carefully spoon over chocolate cream and decorate.
makes 26 10 min prep recipe tip
Decorate with shaved coconut.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au