How to Make Chocolate Coconut Stuffing

Coconut is the main ingredient in this dessert stuffing.

Chocolate coconut stuffing makes a tasty filling for many fruits that you can core or pit, and then cook. You can stuff fruit such as peaches, nectarines, pineapples, apples and pears and then grill, roast, broil or bake them. You can also omit the coconut macaroons and add cardamom and brown sugar, then use this as a filling for various pastries such as Southeast Asian sweet buns and crepes, Danish braids and breakfast or dessert breads.

Things You'll Need

• 3 oz. semisweet chocolate
• 3 oz. coconut macaroon cookies
• 1 cup desiccated coconut
• 2 tbsp. softened unsalted butter
• 2 tbsp. light brown sugar
• 1 lightly beaten large egg yolk

Instructions

1. Finely chop the chocolate and macaroon cookies.

2. Stir together all ingredients until well combined.

3. Apply the stuffing to your fruit or pastry.

4. Bake for at least 25 minutes at 350 degrees Fahrenheit until the stuffing is lightly browned. Follow the baking instructions for your pastry if you are using this as a pastry stuffing.

Tips & Warnings

• To use as a crepe filling, omit the chopped macaroon cookies and egg yolk, and add 1/2 cup sweetened condensed milk. Stir everything together and use as a filling for rolled crepes.

• You may omit the egg and stuff fruit you don't want to cook, such as strawberries, or even mix it with orange or tangerine wedges.

Resources

• An example of a coconut stuffing used in a Vietnamese dessert called "Ka Nom Tom"