Whenever I come across fresh coconut I remember my travels in Sri Lanka many years back! There I had the best coconut dessert called Vattalapam, a steamed pudding made of Jaggery, coconut milk, cashew nuts and spices. I do have a recipe of that wonderful national dessert but sadly lacking of good palm sugar, the main ingredient.

I have made another dessert, equal as good with coconut and chocolate called Coconut Bounty Manjari. This dessert goes very well with a raspberry sorbet and some fresh raspberries; it does not require any sauce since the bounty is moist.

Almond Cocoa Sacher

345 gram Almond Paste

195 gram Icing Sugar

160 gram Egg Yolk

150 gram Eggs whole

150 gram Egg Whites

70 gram Sugar, Castor

70 gram Gee

75 gram Cocoa Powder, extra Brut

40 gram Flour

30 gram Cornstarch

Whisk the almond paste and icing sugar with a flat paddle, add the eggs slowly into the mixture until it turns pail in color.

Whisk the egg whites and sugar to a stiff peak and fold into the almond and egg mixture. Fold in the melted gee with cocoa powder, flour and starch.

Pour into a baking fram of 400 x 600mm and bake at 200 Celsius for 15 minutes.

Coconut Success

310 gram Sugar, Castor

500 gram Egg whites

310 gram Icing Sugar

310 gram Fresh grated coconut

60 gram Flour

Whisk the egg whites with the sugar. Sift together the icing sugar and flour. Add the grated coconut and stir well. Fold this mixture into the beated egg whites and spread on greaseproof paper. Dust with icing sugar before baking at 200 Celsius for 6 minutes. When baked the thickness should be 5mm thick.

Manjari Chocolate Mousse

240 gram Egg yolk

360 gram Sugar

150 gram Water

10 gram Gelatin leaf

820 gram Valrhona Manjari Chocolate

70 gram Cocoa powder extra brut

90 gram Butter

300 gram Whipped Cream

Place the yolks into a mixing bowl. Bring the sugar and water to the boil. Pour the syrup over the yolks and whisk while heating to 90 Celsius. Whisk foamy until cold. Dissolve the gelatin and melt the chocolate over a bain-marie, add the butter and cocoa powder and whisk well. Fold in the gelatin and half of the cooled egg mixture. Gently fold in the remaining egg mixture with a spatula and fold in the whipped cream.

Pour the mixture on top the Sacher sponge and chill. Place the coconut success on top and freeze. Cut to size and serve chilled.