When I was a kid, my parents used to drive us to this place where we could enjoy the sun and just have fun. One of the things I enjoyed there was the fresh coconut juice that came with every meal. It was already a big thing for me as a kid to drink straight from this huge, heavy green fruit ball. Then the waiters would cut the coconut in half and remove the white meat from it. The white meat tasted great too. It wasn’t sweet, unlike other fruits, so you would enjoy eating it without getting tired of it. Sometimes, the white meat was soft and it was how I wanted it. But sometimes, it was too hard so I didn’t get to enjoy it. Nevertheless, it’s still one of my nice childhood memories.
Years after and I still enjoy coconut, except that I found more use for its meat. Coconuts make the best desserts. They add that nutty taste to an otherwise too sweet concoction, a twist that’s very much welcome when you’re being surrounded by sugar. This recipe shows us how to combine coconut with the king of desserts—chocolate—and still have us enjoy the chocolatey goodness!
Photo courtesy of God’s Growing Garden. Recipe courtesy of Recipe Lion.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with a cup of tea or a cup of strong black coffee.
