White Chocolate Coconut Desserts (No Bake)
Prep Time
20 minutes
Porties
Serveert 12
Niveau
Easy
Looking for a no-bake treat that’s both easy and impressive? These white chocolate coconut desserts are a dreamy mix of creamy mascarpone, fluffy whipped cream, and a layer of ladyfingers, all rolled in coconut and topped with fresh strawberries. Perfect for when you want something sweet without turning on the oven! With a few simple ingredients like white chocolate spread and grated coconut, you’ll whip up these beautiful little bites that look like they came from a bakery. Get ready to wow your guests with this coconut and white chocolate delight that’s as delicious as it is easy to make!
Ingrediënten
Substitute the vanilla sugar with vanilla extract if you prefer.
Bring the mascarpone to room temperature before using. This will make it easier to mix and prevent lumps in the cream.
Use a piping bag to easily place the cream onto the ladyfingers. If you don’t have a piping bag, you can use a sandwich bag and snip off a corner.
For added flavor, lightly toast the grated coconut in a dry pan before using. This will add extra crunch and a deeper coconut flavor.
Take your time to present the desserts —presentation is key!
Substitute mascarpone with cream cheese if desired.
Preparation Tip: You can whip the cream and prepare the coconut desserts in advance. Store in the refrigerator.
Looking for a no-bake treat that’s both easy and impressive? These white chocolate coconut desserts are a dreamy mix of creamy mascarpone, fluffy whipped cream, and a layer of ladyfingers, all rolled in coconut and topped with fresh strawberries. Perfect for when you want something sweet without turning on the oven! With a few simple ingredients like white chocolate spread and grated coconut, you’ll whip up these beautiful little bites that look like they came from a bakery. Get ready to wow your guests with this coconut and white chocolate delight that’s as delicious as it is easy to make!
Stappenplan
1 Place the white chocolate spread (175 g), vanilla sugar, whipped cream stabilizer, and mascarpone in a large bowl. Mix for 1 minute. Gradually add the heavy cream and beat until stiff. Transfer the cream to a piping bag with a piping tip. |
2 In another bowl, combine the milk with the white chocolate spread (50 g) until smooth. |
3 Take a ladyfinger, pipe some cream onto it, and place another ladyfinger on top. |
4 Dip the desserts into the white chocolate mixture, then roll in the grated coconut. |
5 Place the desserts on a sheet of parchment paper and pipe a line of cream on top. |
6 Cover the coconut desserts well and refrigerate for several hours, preferably overnight. This allows the cookies to soften and the flavors to blend. |
7 Make your own coconut balls. |
8 Garnish as desired. I used coconut balls and strawberry slices. |
