Vietnamese · Dessert
Coconut Milk Fudge Bars
A Vietnamese-inflected take on the classic fudge brownie, where coconut milk replaces part of the dairy for a deeper, tropical richness, and toasted desiccated coconut adds texture against the dense, fudgy crumb.
$1
15 minsPrep
21 minsCook
51 minsTotal
EasyLevel
Nutrition per serving
371Calories
5.2gProtein
26.7gFat
30.4gCarbs
15.8gSugar
4.6gFiber
308mgSodium
71mgChol
18.1gSat Fat
266mgPotassium
30mgCalcium
3.4mgIron
0.1mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 170°C (340°F) and line a 10x10cm (4x4 inch) tin with parchment, leaving an overhang on two sides.
2
Melt the butter and dark chocolate together in a heatproof bowl set over barely simmering water, stirring until smooth, then remove from heat.
3
Whisk the sugar into the warm chocolate mixture, then whisk in the coconut milk, beaten egg and vanilla extract until glossy.
4
Sift the flour, cocoa powder and salt over the wet mixture and fold gently just until no streaks of flour remain.
5
Fold in the toasted desiccated coconut (10g), then pour the batter into the prepared tin and smooth the top.
6
Bake for 20-22 minutes until the edges are set but the centre still looks slightly underbaked; a skewer should come out with a few moist crumbs.
7
Cool the bars in the tin on a wire rack for 15 minutes, then lift out using the parchment overhang and cool completely on the rack.
8
Scatter the remaining 5g toasted coconut over the top, then cut into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted butter
- 1.1 oz30g chopped, melted chocolate dark 70
- 0.8 oz22g sugar white
- 0.7 oz20g coconut milk
- 1/21/2 eggs, lightly beaten (22g)
- 0.7 oz20g sifted all purpose flour
- 0.3 oz8g sifted cocoa powder
- 0.4 oz10g toasted coconut desiccated
- 0 oz1g salt
- 0.1 oz3g vanilla extract
- 0.2 oz5g toasted, for topping coconut desiccated
