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Coconut & White Chocolate Indian Shortbread

By Preeti Marwah (GoodFood Community)
  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Two hours to set the Shortbread in refrigirator
  • Easy
  • Makes 6 Shortbreads
Delicious Shortbread made with desiccated coconut topped with Pink White Chocolate; melts in mouth. A perfect Indian - British Fusion Shortbread, served with Tea or Coffee.
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Ingredients

Coconut layer

  • Dessicated Coconut 2 cups
  • Castor Sugar 1 cup
  • Milk Powder 1 cup
  • Fresh cream 1/2 cup
  • Green cardamom powder a pinch
  • Ghee (Clarified Butter) 4tbsp

Topping

  • Dessicated Coconut 2 cups
  • Castor Sugar 1 cup
  • Milk Powder 1 cup
  • Fresh cream 1/2 cup
  • Green cardamom powder a pinch
  • Ghee (Clarified Butter) 4tbsp
  • White Chocolate 200 grams
  • Pink Food colour few drops
  • Fresh Cream 2 tbsp
  • Milk Powder 2 tbsp
  • Strawberry essence 1 tsp

Method

  • STEP 1
    Mix milk powder and fresh cream and keep aside.
  • STEP 2
    Heat a non stick pan on medium heat. Add ghee. Once ghee melts add coconut followed by sugar.
  • STEP 3
    Stir well for 2 mins. Now add mixture of fresh cream and Milk powder. Then add green cardamom powder and cook, stirring continuously, for fifteen minutes or till the mixtures starts to thicken. Remove from heat.
  • STEP 4
    Grease a plate with ghee or butter and place the coconut mixture on the plate and spread evenly and set aside.
  • STEP 5
    Take white chocolate and melt in double boiler. (chocolate quantity depends on how thick layer of topping you want)
  • STEP 6
    Now add fresh cream and milk powder in chocolate. Mix well.
  • STEP 7
    Remove from heat. Now add strawberry essence and few drops of pink food colour. Mix well.
  • STEP 8
    Pour this chocolate mixture on top of Coconut mixture.
  • STEP 9
    Keep it in a refrigerator to set for an 2 to 3 Hours.
  • STEP 10
    Once set cut into diamonds or squares and serve.
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    Overall rating

    Rating: 4 out of 5.1 rating
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