Coconut Agogo {Gluten Free, No Added Sugar}
Head to our Facebook or Instagram pages to watch a video of Gunawan making this amazing dessert.
Coconut Chocolate Shell
- 100g No added sugar chocolate (Buy or make your own, recipe here)
Method:
- Melt the chocolate and brush it into a half sphere silicone mould.
- Let it set in the fridge for 5 minutes then apply second layer of the chocolate.
No added sugar coconut mousse
- 125g coconut cream
- 35g Lakanto Classic Sweetener
- 2g gold gelatine leaf
- 200g whipped cream
Method
- Soften the gelatine sheet in ice cold water.
- Bring coconut cream and Classic sweetener to a simmer. Put in softened gelatine, let it cool to 38°c then fold in the whipped cream.
- Then pour into set chocolate in half sphere silicone mould.
- Once it set, gently remove from the mould and score the chocolate using a knife and brush it with unsweetened cocoa powder to create the look of a coconut husk.
Sago Pearl in coconut sauce
- 100g Coconut Cream
- 50g Lakanto Golden Malt Syrup
- 20g Lakanto Baking Blend
- 60g Sago Pearls
Method:
- Bring a pot of water to boil, add in sago pearls. Cook until translucent.
- In another pot, warm the coconut cream, Lakanto golden malt syrup and Lakanto Baking Blend. Then fold in cooked sago p earl.
To Assemble
- Place sago pearl in coconut sauce onto the plate, place the 'coconut half' on top.
- Then garnish it with no added sugar chocolate garnish, edible flower,etc.
- Fill the inside of the coconut with a bit of Golden Malt Syrup if you wish!