Cocostar? The Cocostar Recipe and...
Ingredients
- 2 tea glasses of canned heavy cream (200 ml)
- 1.5 tea glasses of powdered sugar
- 2 tablespoons of butter (35 g)
- 300–350 g of dark couverture chocolate
- 3 water glasses of shredded coconut
Preparation
- Place the butter and powdered sugar in a medium saucepan and stir over low heat until the butter and sugar have melted.
- Once melted and bubbly, add the cream and cook, stirring, for about 1 minute.
- Remove the saucepan from the heat and stir in all the shredded coconut.
- Knead the coconut mixture with your hands once it has cooled to a temperature that won’t burn your hands.
- Slowly shape the mixture into pieces slightly larger than a walnut by squeezing it.
- Let the shaped coconut pieces rest on a countertop lined with parchment paper or a Silpat mat for about 1 hour.
- Melt the chocolate in a double boiler or in the microwave. Using a fork, dip the prepared coconut pieces into the chocolate. Place them on a wire rack
- to let the excess chocolate drip off, or arrange them on a plate lined with parchment paper.
- Once all the coco stars are done, refrigerate them, and serve once the chocolate coating has set.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 25 min
- Cooking: 0 min
- Servings: 7
- Published: 02.08.2026
Recipe Images
Recipe Author
Cansu Öztürk
12 recipes
