Real big bounty bombs

Name: Real big bounty bombs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 slightly heaped tbsp. flour; 1 TABLESPOON Baking cocoa; 2 TABLESPOONS + 120 g sugar; 50 g + 150 g cold butter; 1 can(s) (425 ml) unsweetened; 7-10 Tbsp Coconut milk; 100 ml Milk; 70 g Durum wheat semolina; 200 g Coconut flake; 2 Protein (Gr. M); 250 g Dark or milk chocolate coating; 25 g Coconut oil (e.g. palm oil); baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 slightly heaped tbsp. flour
1 TABLESPOON Baking cocoa
2 TABLESPOONS + 120 g sugar
50 g + 150 g cold butter
1 can(s) (425 ml) unsweetened
7-10 Tbsp Coconut milk
100 ml Milk
70 g Durum wheat semolina
200 g Coconut flake
2 Protein (Gr. M)
250 g Dark or milk chocolate coating
25 g Coconut oil (e.g. palm oil)
baking paper

Directions

1
Line four mini-box tins (each with 1⁄4 l capacity) with baking paper. For the chocolate base, mix flour, cocoa and 2 tablespoons of sugar. Add 50 g butter. Knead into coarse crumbles with your hands. Distribute into the moulds and press them to a base.
2
For the filling, heat coconut milk and milk in a pot. Add semolina, grated coconut, 120 g sugar and 150 g butter. Simmer while stirring until a creamy mash is formed.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). First mix egg white with 2 tbsp. coconut mass, then stir into the rest of the mixture. Distribute into the moulds. Bake in a hot oven for about 35 minutes.
4
Take it out, let it rest for a short time. Carefully lift out of the moulds, allow to cool.
5
Chop the chocolate coating. Melt with coconut oil in a hot water bath. Let it cool down a little. Spread the chocolate coating loosely around the cake. Leave to dry.