Coconut & White Chocolate Recipe
Make Coconut & White Chocolate Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coconut White Chocolate Bark
Optional add-ins & finishing
Method
Coconut White Chocolate Bark
Prepare ingredients
Line a rimmed baking sheet or a large cutting board with parchment paper. Measure out the shredded coconut and set aside. If you plan to toast coconut flakes and almonds, spread them on a small baking sheet.
Toast coconut flakes and almonds (optional)
Preheat the oven to 175°C (350°F). Place the coconut flakes and slivered almonds in a single layer on the small baking sheet. Toast for 4–6 minutes, stirring once, until lightly golden and fragrant. Watch closely to prevent burning. Remove from oven and let cool.
Dry-toast shredded coconut
In a dry nonstick skillet over medium heat, add the unsweetened shredded coconut. Stir constantly for 3–5 minutes until edges just begin to color and aroma is toasted. Remove from heat and cool. This intensifies coconut flavor and prevents sogginess in the bark.
Melt white chocolate
Chop white chocolate if using a block. Set a heatproof bowl over a small saucepan of barely simmering water (double boiler), ensuring the bowl bottom does not touch water. Add the white chocolate and coconut oil. Stir frequently until smooth and fully melted (about 3–6 minutes). Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts to avoid overheating.
Flavor and mix
Remove melted chocolate from heat. Stir in vanilla extract and fine sea salt. Fold in the toasted shredded coconut until evenly distributed, reserving about 2 tablespoons of toasted coconut for sprinkling on top.
Spread the bark
Pour the chocolate-coconut mixture onto the prepared parchment, using a spatula to spread it into an even layer about 1/4 to 1/2 inch (6–12 mm) thick. Smooth the top as desired.
Add toppings
Quickly sprinkle the toasted coconut flakes, toasted slivered almonds, and optional crushed freeze-dried raspberries evenly over the warm chocolate. Lightly press toppings into the surface so they adhere. Finish with a small pinch of flaky sea salt distributed across the bark.
Set and cut
Allow the bark to cool at room temperature until mostly set (about 30–45 minutes). For faster setting, place the baking sheet in the refrigerator for 15–25 minutes. Once firm, remove from parchment and break or cut into irregular pieces using a knife or by hand.
Storage
Store the coconut white chocolate bark in an airtight container in a cool, dry place for up to 1 week, or refrigerated for up to 3 weeks. If refrigerated, bring to room temperature for 10–15 minutes before serving to avoid condensation.