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Quick homemade bounties, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Fruit desserts

Ingredients portion 4

Coconut shavings 350 g

Condensed milk 1 can

Chocolate 200g

Cooking instructions 1 hour

1 Mix the coconut with the condensed milk. Make them into small sausages.

2 Melt the chocolate in a water bath and dip each sausage into the mixture.

3 Place on a baking tray lined with parchment paper and allow time for the chocolate to dry (1 hour).

Creamy parmesan and sesame crackers

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .