Description
These Coconut Domes with Chocolate Spread are a delightful no-bake dessert featuring shredded unsweetened coconut bound with sweetened condensed milk, shaped into domes, and coated with rich melted dark chocolate and a luscious chocolate spread base. Perfectly creamy and chewy with a smooth chocolate topping, they make an easy and elegant treat that’s both gluten-free and vegetarian.
Ingredients
Scale
Coconut Dome Base
- 2 cups shredded unsweetened coconut
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Coating
- 4 ounces dark or semi-sweet chocolate, melted
- ½ cup chocolate spread (such as Nutella or ganache)
- 1 tablespoon coconut oil (optional, for smoother chocolate coating)
Instructions
- Prepare the Coconut Mixture: In a large bowl, thoroughly mix the shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt until the mixture becomes fully combined and sticky enough to hold shape.
- Shape the Domes: Using your hands or a silicone half-sphere mold, scoop about 2 tablespoons of the coconut mixture and form into dome shapes. Place the domes evenly spaced on a parchment-lined tray to prevent sticking.
- Freeze to Firm: Transfer the tray to the freezer and chill for 30 minutes. This step helps the domes set firmly and makes them easier to handle during coating.
- Melt the Chocolate: While the domes are chilling, gently melt the dark or semi-sweet chocolate together with coconut oil (if using) until smooth and glossy, being careful not to overheat the chocolate.
- Apply Chocolate Spread Base: Remove the domes from the freezer and spoon a small dollop of chocolate spread onto the base of each dome. This creates a rich, creamy layer inside the chocolate coating.
- Coat the Domes: Carefully dip or drizzle each dome with the melted chocolate, covering the top and sides as desired. Return the coated domes to the parchment-lined tray.
- Chill to Set: Place the tray in the refrigerator and chill for 15 to 20 minutes, allowing the chocolate coating to harden completely.
- Serve: Enjoy these coconut chocolate domes chilled or allow them to reach room temperature before serving for a softer texture.
Notes
- Use a silicone half-sphere mold for perfectly round and uniform domes.
- For added richness and texture, fold chopped nuts into the coconut base before shaping or sprinkle sea salt on top after coating with chocolate.
- Store the domes in an airtight container in the refrigerator for up to 1 week to maintain freshness and texture.
