Coconut Cream with Chocolate

Ingredients

• 250 g quark (20 % fat in the mix)
• 50 g coconut cream
• 30 g birch sugar (xylitol; 2–3 tbsp)
• 1 pinch Vanilla powder
• 20 g coconut flakes (4 tbsp)
• 200 g whipping cream
• 50 g dark chocolate (at least 75 % cocoa content)
• 1 tsp coconut oil
• 10 g coconut shavings or chips (2 tbsp)

Instructions

1. 1.

   Beat quark with coconut cream and 1 tbsp xylitol using a hand mixer. Stir in a pinch of vanilla powder and coconut flakes. Whip the cream with the remaining xylitol until stiff, then fold into the mixture. Chill the coconut cream for about 30 minutes.

2. 2.

   Meanwhile break chocolate into pieces and melt it over a double boiler with coconut oil; let cool slightly. Toast coconut shavings in a hot pan without fat on medium heat for 3 minutes, then cool them down.

3. 3.

   Divide the coconut cream among four glasses, sprinkle with toasted coconut shavings, and drizzle with the liquid chocolate.