1 x 160ml can coconut cream 200g dark chocolate 30ml Malibu (optional)
100g gluten-free shortbread biscuits, crushed edible gold leaf (optional) dried coconut shavings, to decorate Put the coconut cream, chocolate and Malibu (if using) into a bowl, placed over a pan of barely simmering water, and allow to melt. Once almost fully melted, stir to combine.
Arrange the biscuits on the base of a small rectangular foil tray or use half a square cake tin, lined with baking paper. Pour over the melted chocolate mixture and leave to set in the fridge.
Using a hot knife, cut into even-sized rectangles. Decorate with gold leaf and a shaving of coconut.