Pandan Coconut Chocolate Fudge
Ingredients
- 5 g Gelatin
- 400 ml Coconut Milk
- � cup Sugar
- 2 tbsp Melted Nuttelex Coconut Oil
- 5 oz Chocolate
- 2 tbsp Cocoa Powder
- � tsp Pandan extract
- � tsp Fine salt
Instructions
- Bloom the gelatin. Line a 9x5 inch loaf pan with waxed paper or parchment paper.
- In a medium saucepan over medium heat, bring the coconut milk, sugar, and Nuttelex Coconut oil to a low boil. Reduce heat and simmer for 20 to 30 minutes, or until the mixture is thickened and reduced by about ?.
- Remove it from the heat and add the chopped chocolate and let it stand for 5 minutes, until melted. Stir in until well combined and mixture is smooth.
- Whisk in the melted gelatin, the cocoa powder, pandan extract (if desired), and salt until it is smooth.
- Spread the mixture in the prepared pan. Chill for 6 hours until it is firm and then cut into squares. Roll in shredded coconut, it desired.