Serves 9
Directions
- 1Preheat oven to 340°F (170°C).
- 2Grease and line an 8x8” pan with baking paper.
- 3Melt butter and dark chocolate using a double boiler or microwave.
- 4Stir in powdered sugar, brown sugar, and warm milk, then whisk until smooth.
- 5Add flour, cocoa powder, baking powder, and salt, mixing to a thick, smooth batter.
- 6Pour the batter into the prepared tin.
- 7Spread the batter evenly in the pan.
- 8Bake for 25–30 minutes until set.
- 9Cool the brownie fully in the tin.
- 10Heat 270ml coconut milk, sugar, and cornstarch in a saucepan, stirring until thick.
- 11Remove from heat and stir in vanilla, dairy-free butter, and shredded/desiccated coconut.
- 12Cool the coconut mixture in the fridge.
- 13Mix in 60ml more coconut milk to loosen the mixture after cooling.
- 14Scoop the coconut mixture over the brownie base.
- 15Spread the coconut layer evenly over the brownie.
- 16Whip cold plant-based cream and powdered sugar to stiff peaks.
- 17Spread the whipped cream topping over the coconut layer.
- 18Sprinkle extra coconut on top.
- 19Chill for at least 1 hour before slicing.
Ingredients
- 270 ml Coconut Milk, canned at room temperature
- 125 g Cane Sugar, or castor sugar
- 24 g Corn Starch
- 2 tsp Vanilla Extract
- 60 g Butter, soft
- 150 g Unsweetened Shredded Coconut
- 60 ml Coconut Milk, canned
- 200 g Dark Chocolate or semi-sweet chocolate
- 90 g Butter
- 125 g Powered Sugar
- 125 g Light Brown Sugar
- 120 ml Milk, warm
- 160 g All Purpose Flour
- 40 g Dutch Processed Cocoa Powder
- 0.25 tsp Baking Powder
- 0.25 tsp Salt
- 180 ml Whipping Cream, plant-based cream
- 40 g Powdered Sugar
- 30 g Unsweetened Shredded Coconut, to sprinkle to top
Equipment
8x8” panbaking papersaucepanwhiskspatulaice cream scoop
Tips
- Cool the brownie fully in the tin before adding the coconut layer.
- Chill the brownies for at least 1 hour before slicing.
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