Brazilian Chocolate and Coconut Pavê

Ingredients

• 400g (14 oz) chocolate biscuits 400g (14 oz) chocolate biscuits
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 3 tablespoons cocoa powder 3 tablespoons cocoa powder
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 15g
• Carbohydrates (total, sugars): 48g, 32g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, condensed milk, and heavy cream. Heat over medium heat until it starts to simmer.
2. 2.
   In a separate bowl, whisk together the cocoa powder, cornstarch, and sugar. Gradually add the milk and water, whisking until smooth.
3. 3.
   Slowly pour the cocoa mixture into the simmering coconut milk mixture, whisking constantly.
4. 4.
   Continue cooking and whisking until the mixture thickens, about 5 minutes. Remove from heat and stir in the vanilla extract.
5. 5.
   In a rectangular dish, arrange a layer of chocolate biscuits, dipping each biscuit briefly in milk.
6. 6.
   Pour half of the chocolate and coconut cream mixture over the biscuits, spreading it evenly.
7. 7.
   Repeat the layers with another layer of biscuits and the remaining cream mixture.
8. 8.
   In a heatproof bowl, melt the dark chocolate in the microwave or over a double boiler.
9. 9.
   Pour the melted chocolate over the top layer of the pavê, spreading it evenly.
10. 10.
    Refrigerate the pavê for at least 4 hours, or overnight, until set.
11. 11.
    Before serving, sprinkle shredded coconut over the top for garnish.

Treat your ingredients with care...

• Chocolate biscuits — Choose a brand that is firm and holds its shape when soaked in the milk. Avoid overly soft or crumbly biscuits.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and crunch.
• Cornstarch — Make sure to dissolve the cornstarch completely in the cocoa mixture to avoid lumps in the final cream.

Tips & Tricks

• For a twist, add a layer of sliced bananas or strawberries between the biscuit layers.
• To enhance the coconut flavor, sprinkle toasted coconut between the layers of cream.
• If you prefer a sweeter pavê, increase the amount of sugar in the cream mixture.
• Serve the pavê chilled for the best texture and flavor.
• Garnish with fresh mint leaves for a pop of color and added freshness.

Serving advice

Serve the Brazilian Chocolate and Coconut Pavê chilled in individual dessert glasses or on a platter. Use a sharp knife to cut neat slices and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To create an elegant presentation, drizzle some chocolate sauce on the serving plate before placing the pavê slice. Dust the top of the pavê with cocoa powder or sprinkle some grated chocolate for an extra touch of decadence. Garnish with a sprig of mint and a sprinkle of shredded coconut.