I couldn’t help myself.
I like coconut.
2 excuses for eating coconut filled cupcakes.
I decided to enter twice.

This is my second entry for the Cupcake Hero Coconut Challenge.

I think I will call them…

Coconut Rough Cupcakes – printable recipe here

[Makes 6]

Coconut Chocolate Nests
You Will Need….

Line 6 holes of a cupcake tray with aluminium foil.Place the coconut in a non stick pan, and toast until lightly golden.
As soon as the coconut starts to brown, put it straight onto a plate.
(It will start to burn if you don’t remove it from the heat as soon as toasted)
Melt the chocolate in the microwave in 30 second intervals.

(or on a double boiler, whatever you like best)

Add the coconut to the melted chocolate.
Mix the coconut into the chocolate until completely incorporated.
Spoon the chocolate/coconut mixture evenly into your prepared cupcake tray, and place in the fridge to set.
By the time you need them, they will be set – but try and leave them in there for 2 hours minimum.

Coconut Malibu Truffles
[Makes enough to top each cupcake, with a few left over for ‘taste testing’]
You Will Need…

Firstly, make sure there is room in your freezer!!
Line a tray with baking paper.
Place a heat proof bowl on top of a saucepan filled with water on the stove. Make sure the bowl does not touch the water!
Put 260 grams of the chocolate (save the other 100 grams for later in a seperate bowl) the Malibu and the coconut cream into the bowl on top of the saucepan.

Mix constantly until the chocolate is completely melted, and the ingredients are combined together.

Place the chocolate/Malibu/coconut cream mixture into the fridge to set.
IMPORTANT: Then pour yourself some Malibu while you wait. It is Christmas after all…

Once set, using a tablespoon, scoop out the mixture and place on your prepared baking tray.
It’s ok if they’re not perfect balls at this stage. Place them in the feezer to firm up!
(Note to self: Do NOT attempt to make these ever again when the temperature is 39 degrees)
Take them out of the freezer, and roll them into balls.

Then place them back in the freezer because they need to be as hard as possible. Melt the rest of your chocolate that you saved it from the first step. If you didn’t, just find 100grams of chocolate somewhere and melt that. It can be milk/dark/white. Whatever you like!
Place a ball into the melted chocolate and cover completely.

Let any excess chocolate drip off.

Place in a bowl filled with the cup of coconut, and cover in coconut.
Place back onto a tray lined with baking paper, and place in the freezer once more. (Just incase like me, you are foolishly making them on an incredibly hot hot day!)

When set, you can keep them in an airtight container in the fridge. These would be perfect as little gifts for Christmas!

While your truffles are chilling in the fridge, make your Coconut Cream, and then your Coconut Cupcakes.

The ingredients and recipes are both found here.
To assemble the cupcakes (when everything is cooked and ready)

Place a chocolate nest on a plate, dollop on some coconut cream, then place a cupcake on top.
Spoon a hole out of the cupcake and fill with coconut cream.

Place a truffle on top.