Dipping chocolates – Coconut

Make your own delicious coconut chocolates with a touch of Batida de Coco, for a tropical twist on your chocolate snacks.
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian, French
Keyword: dipping chocolates, Pralines
Servings: 50 St


  • praline cutter



  • 80 gram cream
  • 20 gram milk
  • 80 gram coconut (Grated)
  • 20 gram Batida de Coco (coconut liqueur)
  • 300 gram chocolate (fondant- melted – not tempered)


  • 100 gram chocolate (Fondant – Tempered)


  • 400 gram chocolate (optionally – tempered)


  • 100 gram chocolate (optionally – tempered – can be spritzed)
  • 20 gram coconut (Grated)



  • Bring the cream and milk to a boil.
  • Pour the hot mixture over the already melted dark chocolate and stir well.
  • Let the mixture cool and then add the coconut rind and Batida de Coco.
  • Spread the mixture to a thickness of 1 cm on baking paper. Use height slats or frame.
    Mokka Praline uitsmeren
  • Allow to set, possibly in the fridge to speed up the process.


  • After setting, apply a thin layer of tempered dark chocolate.
  • Only now remove the height slats or the frame, possibly cutting along the edges with the help of a sharp knife
  • Allow to set for a few minutes. Place an extra paper on top of the chocolate and turn. Remove the paper that is now from the top.
  • Cut into squares using the praline cutter. Do not wait until the bottom is fully hardened – this will make it difficult to cut.


  • Praline in your favorite chocolate. Dip into the chocolate bottom side up, flip with a fork. Dip a few times – remove excess chocolate and place on a paper.


  • Spritz de pralines
  • Sprinkle with coconut rind
  • Place in the fridge.

source and inspiration – CVO Gent – Simple Chocolate Course

Recipes with dipping chocolates

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