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Cold coconut and chocolate crumble

17/11/2023

The cold coconut and chocolate crumble is a delicious dessert that combines the sweetness of coconut with the intensity of chocolate. Here’s the recipe with an Italian touch.

Ingredients

  • 250 g of dry biscuits (Digestive type or similar)
  • 150 g of butter (melted)
  • 250 g of ricotta cheese
  • 200 ml of whipping cream
  • 100 g of powdered sugar
  • 100 g of dark chocolate
  • 50 g of dehydrated coconut
  • 2 tablespoons of coconut milk (optional)
  • Chocolate shavings or grated coconut for decoration

Preparation

  1. Start by finely chopping the dry biscuits in a mixer or with a rolling pin, after placing them in a food bag.
  2. Melt the butter and mix it with the chopped biscuits until you have a homogeneous mixture.
  3. Line the bottom of a springform pan (preferably 22-24 cm in diameter) with parchment paper, then pour in the mixture of biscuits and butter, pressing down well with the back of a spoon to create a compact base. Put in the fridge to firm up for about 30 minutes.
  4. In the meantime, work the ricotta with the powdered sugar until you have a smooth and homogeneous cream. If you have decided to use coconut milk, add it at this stage.
  5. Whip the cream and gently fold it into the ricotta cream, then also add the dehydrated coconut.
  6. Melt the dark chocolate in a double boiler or microwave, being careful not to overheat it. Allow it to cool slightly.
  7. Pour half of the ricotta and cream mixture over the biscuit base, then drizzle over the melted chocolate to create a thin layer.
  8. Cover with the rest of the ricotta and cream mixture and level the surface.
  9. Decorate the crumble with chocolate shavings or grated coconut.
  10. Place the crumble in the refrigerator for at least 4 hours, better if overnight, so that it sets well.

For an extra touch, you can add chocolate chips or an intense coconut liqueur to the cream or the base of the cake, to make the dessert a bit more grown-up.

Curiosità

The crumble is so named for its classic “crumbled” topping which is usually made with a layer of crumbled short pastry. In this cold version, the “crumble” is created using the chopped biscuits.

Cold coconut and chocolate crumble