Bounty

Ingredients

Coconut parfait

• 5000 ml Debic Parfait
• 250 ml coconut milk
• 200 ml malibu

Filling

• 500 gr. chocolate sponge
• 325 gr. coconut flakes
• 750 ml sugar water (1:1)

Decoration

1. 1000 ml Debic Parfait
2. 62 gr. coconut flakes
3. 50 ml malibu

250 gr. dark chocolate covering

1. 250 gr. cacao butter

Method

1. Λine ten 12 cm diameter PVC tubes and ten 6 cm diameter PVC tubes with acetate film.

Coconut parfait

1. Beat the parfait in a planet mixer until light and airy and add the grated coconut and Malibu.
2. Transfer to a piping bag with a smooth nozzle and half-fill the 12 cm tubes with the parfait.
3. Press the filling into the middle and continue filling with the parfait.
4. Put in the freezer for at least 4 hours.

Filling

1. Mix the grated coconut with the sugar water and use this mixture to fill the 6 cm tubes.
2. Press firmly and place in the freezer until the mixture has set completely.
3. Cut the chocolate sponge to size and wrap around the frozen coconut filling.
4. Store in the freezer until needed.

Decoration

1. Beat the parfait in the planet mixer until light and airy and add the grated coconut and Malibu.
2. Transfer to a piping bag and pipe the mixture into half-sphere silicone moulds.
3. Store in the freezer.
4. Melt the chocolate with the cacao butter and transfer to an electric spray gun.
5. Remove the half-spheres of parfait from the moulds and spray the rounded side with the chocolate.
6. Sprinkle the grated coconut on the bottom and break into 2 pieces.
7. Remove the parfait from the tube moulds and roll in the grated coconut.
8. Finish with blobs of parfait and the decorative coconuts.

Source: https://www.debic.com