The traditional coconut ice barfi was always missing that one little hit of chocolate for me, so I added it to my take of the recipe. Now it’s my Neapolitan Barfi.
This is a very quick recipe, with no baking or frying involved, a simple and satisfying sweet.
This recipe make approx. 9 1”pieces.
20 mins
9 Squares
105g Desiccated Coconut
100g + 30g Coconut Cream
50ml Agave Syrup (or any sweetener)
45g Chocolate
¼ Tsp Cardamom Powder
1. Melt 100g of the coconut cream and mix in the desiccated coconut.
2. Mix your sweetener.
3. Once mixed thoroughly, you can split the mixture into two and add a small amount of colouring to one half or leave it white.
4. Melt the chocolate and mix in the 30g of coconut cream and cardamom powder.
Assembly:
1. Later half the mixture or coconut in a flat tray.
2. Pour over the chocolate and let it cool in the fridge for 10 mins (or until its cooled enough to be layered).
3. Now add the second half of the coconut mixture. Line up the sides and let it cool in the fridge until its set.
4. Cut up into 1 inch pieces and serve.
Hope you enjoy my adaptation of the humble coconut barfi.
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