For 6 people, you will need:
- 1
250 g unsweetened coconut milk - 2
100 g liquid cream - 3
30 g caster sugar - 4
10 g Vanilla sugar - 5
4 g agar-agar - 6
2 tablespoons Malibu rum (optional) - 7
200 g Chocolate sauce - 8
50 g Toasted flaked almonds (optional) - Total weight: 674 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 44 min. | 1 hour 5 min. | 5 min. | 1 hour 54 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Melt together in a pan over low heat: 250 g unsweetened coconut milk, 100 g liquid cream, 30 g caster sugar and 10 g Vanilla sugar.
Stage 2 - 2 min.
When the mixture begins to simmer, add 4 g agar-agar and whisk to mix thoroughly. Bring back to simmering again while still whisking.
If you have an electronic thermometer, check that the mixture reaches 85°C (185°F) for the agar-agar to react.
If you have an electronic thermometer, check that the mixture reaches 85°C (185°F) for the agar-agar to react.
Stage 3 - 5 min.
Leave to cool for 5 minutes and add 2 tablespoons Malibu rum. Whisk again to mix thoroughly.
Stage 4 - 1 hour
Pour the prepration into small moulds, preferably in silicon, which makes turning out easier.
Leave to set in the fridge for about an hour.
Leave to set in the fridge for about an hour.
Stage 5 - 32 min.
Prepare a chocolate sauce.
Stage 6 - 5 min.
Arrange 3 coconut fondants on each plate (or whatever is appropriate for the size of mould used).
Stage 7 - 5 min.
Coat with chocolate sauce and scatter 50 g Toasted flaked almonds over if desired.
Decorate with a few soft fruits or a little whipped cream (Chantilly).
Decorate with a few soft fruits or a little whipped cream (Chantilly).
Stage 8
To really surprise your guests, be sure to cover the fondant completely with the chocolate sauce, so that no white is visible and the coconut is discovered with the first spoonful.
Remarks
If you'd like the texture to be closer to the real Bounty, you can add a tablespoon or two of dessicated coconut to the mixture.
Keeping
The coconut fondant (without the chocolate sauce) will keep for several days in the fridge.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,814 Kcal or 7,595 Kj | 17 gr | 130 gr | 155 gr |
| 91 % | 6 % | 12 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 269 Kcal or 1,126 Kj | 2 gr | 19 gr | 23 gr |
| 13 % | 1 % | 2 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 302 Kcal or 1,264 Kj | 3 gr | 22 gr | 26 gr |
| 15 % | 1 % | 2 % | 4 % |
How much will it cost?
Source
Home made, warmly dedicated to Alison, who loves coconut. [Ooooh! The translator blushes at this point!].
This recipe uses (among others)
 | Unsweetened coconut milk: You can check-out other recipes which use it, like for example: Coconut-vanilla cream for Elsa , Mixed vegetable curry, African style chicken, Cauliflower coconut curry, Bounty-style tart for Alison, ... All |
 | Chocolate sauce: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Profiteroles, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Mousse with two chocolates, Late Winter Soup with Fresh Spinach, Baked eggs with chicken and spinach, Crème de foie gras, Mushrooms on toast, French style, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Pavlova, Tatin apples with mascarpone cream, Minted Melon, Toasted-flour biscuits, ... All |
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