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Iced Berries-Hot White Coconut Chocolate Sauce

So simple and so fantastic is the only way to describe this perfect pairing of hot and cold, sweet and tangy. A very magical and surprising love affair occurs when the hot, creamy, coco-nutty, white chocolate mixture is poured all over assorted fresh, frozen berries, melting them ever so slightly around the edges. The toasted, shredded, coconut adds a sweet and unexpected bit of chewy, to make this one of the tastiest and unforgettable desserts ever!

Iced-Berries-Coll-5

Spread berries on a large baking sheet in a single layer to prevent sticking, and freeze until frozen solid

Heat the cream, white-coconut chocolate and vanilla bean in a bowl over simmering water or double boiler until well incorporated and melted.

Pour hot mixture evenly over each plate of berries, top with a sprinkling of toasted coconut and a fresh mint sprig and serve.

 

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Iced Berries-Hot White Coconut Chocolate Sauce

We highly recommend organic berries, if you choose to wash them be very gentle and make sure that they are very dry before freezing.

Freezing fresh berries in season is far superior than buying store bought frozen berries. As they retain their beautiful shape and color.

  • Yield: 4-6 Servings 1x
  • Category: Dessert
  • Method: Freeze
Scale

Ingredients

  • 23.5 oz bars of Lindt White Coconut EXCELLENCE Bars, coarsely chopped
  • 1 cup heavy cream, organic
  • 2 pints fresh raspberries, organic
  • 1 pint fresh blueberries, organic
  • 1 pint blackberries, organic
  • 1/4 C Shredded Coconut, toasted
  • 1/4 vanilla bean, scrapped
  • Mint Sprigs, garnish

Instructions

  1. Spread berries on a large baking sheet in a single layer to prevent sticking, and freeze until frozen solid, at least 2 hours.
  2. Once frozen, they may be transferred to zip-lock bags until ready to use.
  3. Heat the cream, white-coconut chocolate and vanilla bean in a bowl over simmering water or double boiler until well incorporated and melted.
  4. Pour hot mixture evenly over each plate of berries, top with a sprinkling of toasted coconut and a fresh mint sprig and serve.

Notes

Inspired By | The Ivy-London