COCO CHOCO SQUARES PIC AND RECIPE BY ELODIA LOPEZ ESCUDERO
This recipe was sent to me by one of my spanish followers who simply loves India and Indian food.
Its a coconut sweet with a different twist to it. She has coated it with dark chocolate and used dried strawberries ( you could use any dehydrated fruit of your choice) in this… its also vegetarian and gluten free! So thank you very much Elodia…muchas gracias!!
400 grams of dark , milk or white chocolate, melted over a double boiler
400 grams of dessicated coconut
250 grams can of condensed milk
3 tablespoons of butter
200 grams of dehydrated strawberries of any fruit of your choice, chopped
1 teaspoon of ground cardamom
a few strands of Nitu Didi pure spanish saffron
Line a tray with butter (or wax ) paper or buttered foil paper and add half of the melted chocolate on it and spread it into a layer. Cool and put in the fridge to harden.
Melt the butter in a pan and sautee the dessicated coconut for two minutes and then add the condensed milk, the chopped dehydrated fruit and the cardamom and the saffron. Cook till the mixture is thickened. Leave to cool. Put it on top of the chocolate layer pressing firmly. Top with the other half of the melted chocolate and let it all cool. Put it in the fridge to harden. When its hard remove the butter paper and cut into desired pieces of the shape you like.
Makes an excellent sweet and quite fancy to,.
Use the best saffron…pure spanish saffron..Nitu Didi Saffron for the best results.
Thank you soo much Elodia…
To buy Nitu Didi saffron: www.nitudidisaffron.com
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Hey wow this is totally fantastic.
thank you soo much…its a twist to the normal coconut burfee 🙂
Delicious eggless treat! I used dried cranberries and it was delicious. Thanks for the recipe.
Sarah…i am glad you liked it…thank you for the comment sweety,have a nice day 🙂