Best 10 Chocolate Coconut Sauce Recipes

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
• Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
• Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

THROWDOWN'S CHOCOLATE-COCONUT BREAD PUDDING WITH PASSION FRUIT SAUCE

Steps:

• For the Ganache:
• In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.
• For the Bread Pudding:
• Preheat oven to 325 degrees F.
• Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.
• Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.
• In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.
• Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.
• Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.
• Preheat the oven to 325 degrees F.
• Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.
• Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).
• For the Passion Fruit Sauce:
• Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.
• For the anglaise:
• Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.
• Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.

TOFU CHOCOLATE ICE CREAM WITH MIXED BERRY SAUCE AND WHIPPED COCONUT CREAM

Steps:

• For the ice cream: Place a metal loaf pan in the freezer to chill.
• Using a spoon, remove the solidified cream from the top of the coconut milk, leaving the coconut liquid behind in the bottom of the can. Place the cream in a large mixing bowl. Add 1/4 cup agave, then beat with a hand mixer until soft peaks form, 2 to 3 minutes. If the mixture is lumpy, add a little bit of the coconut liquid from the bottom of the can.
• Combine the tofu, cocoa powder, coconut oil, vanilla bean paste, salt and remaining 1/2 cup agave in a blender and blend until smooth, about 2 minutes. Pour the mixture into the bowl with the whipped coconut and fold until combined. Transfer to the chilled loaf pan and place in the freezer until firm, 4 to 6 hours, or up to overnight.
• For the mixed berry sauce: Add the berries, agave and lemon juice to a medium saucepot over medium heat. Bring to a boil, then reduce heat and simmer until it starts to thicken, 5 to 7 minutes. Remove from the heat and add to a clean blender; blend, making sure to remove the center of the blender top, for about 30 seconds. Pour into a heatproof container and let cool slightly before serving, about 15 minutes.
• Scoop the ice cream into bowls and top with the berry sauce.

CARAMELIZED PINEAPPLE SUNDAES WITH CHOCOLATE-COCONUT SAUCE

Steps:

• For praline:
• Line 8x8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)
• For sauce:
• Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For pineapple:
• Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.

CHOCOLATE CAKE WITH COCONUT SAUCE

Steps:

• Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw. , Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through. , Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.

COCONUT SOUFFLES WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 300°F. Butter six 3/4-cup custard cups (3 1/2 by 2 1/2inches) or a 1-quart shallow baking dish and coat with sugar, knocking out excess sugar.
• In a baking pan spread coconut evenly and toast until pale golden, 18 to 20 minutes. Cool coconut in pan on a rack. Toasted coconut may be made 2 days ahead and kept in an airtight container at room temperature.
• In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in coconut milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and whisk in lemon juice, coconut extract, vanilla, and 2 tablespoons sugar. Transfer mixture to a large bowl and cool mixture, its surface covered with a buttered round of wax paper. Chill coconut mixture until cold, at least 2 hours, and up to 2 days.
• Preheat oven to 350°F.
• With a wooden spoon beat coconut mixture to loosen. In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually add remaining 4 tablespoons sugar, beating until whites just hold stiff peaks. Stir one fourth whites into coconut mixture to lighten and fold in remaining whites and three fourths toasted coconut gently but thoroughly.
• Pour soufflé mixture into custard cups or baking dish and sprinkle with remaining toasted coconut. Run tip of a knife around edges of soufflés to aid rising. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes if using custard cups or 20 to 25 minutes if using baking dish.
• Make chocolate sauce while soufflés are baking:
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and stir in cream until combined well.
• Chocolate sauce keeps, covered and chilled, 1 week.
• Top soufflés with sauce and serve immediately.

WHITE CHOCOLATE PASSION FRUIT TURNOVERS WITH BLUEBERRY-MINT SAUCE AND COCONUT CREAM

Steps:

• Make the white chocolate passion fruit turnovers:
• In a dry metal bowl set over a pan of barely simmering water, melt the white chocolate. Remove from the heat and add the passion fruit pulp, heavy cream, and salt and stir to combine. Slowly and carefully add the egg yolks, stirring to combine. Place the bowl over the pan of barely simmering water and heat, stirring constantly, until thickened. Remove from the heat, cover, and chill.
• Line a large baking sheet with parchment paper and preheat the oven to 400°F.
• Once the white chocolate filling is completely cold, make the turnovers: Arrange the puff pastry rounds on a work surface and fold each one in half. Fill the turnovers with the chilled white chocolate filling and crimp the edges to seal them closed. (Brush the edges of the pastry with water, if necessary, to seal the turnovers.) Transfer to the prepared baking sheet and bake, flipping them over about halfway through the baking time, until golden brown, about 20 minutes.
• Make the blueberry-mint sauce:
• In a medium saucepan over moderate heat, combine the blueberries, pineapple, water, lemon juice, and sugar. Bring to a simmer and continue simmering for about 3 minutes. Transfer to a blender or food processor, add the mint, and process until smooth. Pour the purée through a fine-mesh sieve into a bowl. If the sauce is very thin, place it in a medium saucepan and simmer until it's reduced to the desired consistency.
• Make the coconut cream:
• In a medium bowl, combine the heavy cream and sugar and whip until medium-stiff peaks form. Fold in the coconut and cinnamon.
• To serve:
• Arrange 2 turnovers on each of 4 plates, drizzle with the blueberry-mint sauce, and top each with a generous dollop of coconut cream.

CHOCOLATE DATE CAKE WITH COCONUT-COGNAC SAUCE

Steps:

• Combine the dates and cognac in a bowl and let macerate about 30 minutes.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the macerated dates, almonds, and coconut. Mix until the ingredients come together into a paste.
• Melt the chocolate in a bowl over a saucepan of simmering water. Stir the melted chocolate into the date mixture and set aside.
• In another bowl, whip together the egg whites and salt until they just begin to form soft peaks. While slowly adding the sugar, continue whipping the whites until they form firm peaks. Fold in the cocoa, cardamom, and ginger until just combined. Working in 3 batches, gently fold the whipped egg whites into the date-chocolate mixture until just combined.
• Scoop chocolate batter into buttered ramekins or molds. Bake until a toothpick inserted in the center of a cake comes out dry, about 12 minutes. Lower the oven to 325 degrees F.
• To serve, unmold the cakes onto a baking sheet and top each with a chilled chocolate-almond wafer. Put the cakes into the oven and bake until the wafer just melts, about 15 seconds. Spoon a small pool of sauce onto plates, and gently place the cakes into the sauce. Serve.
• Put the chocolate into a bowl. Bring the cream to a gentle simmer, pour over the chocolate, and stir with a rubber spatula until smooth. Fold in the spices and nuts. Spread the chocolate batter evenly onto a silicone mat or wax paper-lined baking sheet and chill until firm, about 30 minutes. Using a round cookie cutter, cut the wafer into discs that are slightly larger than the top of the cakes.
• Combine all the ingredients in a small saucepan. Bring to a simmer and cook, stirring frequently, reduced and thickened.

CHOCOLATE COCONUT SAUCE

Steps:

• In a heavy saucepan whisk together the cream of coconut and the heavy cream, bring the mixture to a simmer, and whisk in the chocolates, whisking until they are melted and the sauce is smooth. Whisk in the coconut extract, the salt, and the Malibu and serve the sauce warm or at room temperature over ice cream.

BANANA SPLIT WITH CURRIED CHOCOLATE-COCONUT SAUCE

Steps:

• Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
• Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut.