Country Woman

Chocolate & Coconut Cream Torte


My grandmothe­r passed this recipe to me years ago and now I make it for my grandchild­ren. Make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. PREP: 25 MIN. + CHILLING COOK: 10 MIN. + CHILLING MAKES: 12 SERVINGS 1 pkg. (12 oz.) vanilla wafers, crushed ¹ ₂ cup butter, melted 8 oz. dark baking chocolate, chopped 1 cup heavy whipping cream


1 can (13¹ ₂ oz.) coconut milk 3 cups sweetened shredded coconut

1 cup sugar

2 Tbsp. cornstarch

4 Tbsp. cold water, divided 1 large egg

1 large egg yolk

2 tsp. unflavored gelatin

1¹ ₄ cups heavy whipping cream ¹ ₂ cup sweetened shredded

coconut, toasted

1. In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan.

2. Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes.

Stir with a whisk until smooth.

Pour over the prepared crust. Refrigerat­e 1 hour.

3. In a large saucepan, combine coconut milk, coconut and sugar; bring to a boil. Strain through a fine-mesh strainer into a bowl, reserving coconut; return milk mixture to saucepan. In small bowl, mix cornstarch and 2 Tbsp. water until smooth; stir into milk mixture. Return to a boil, stirring constantly, and cook and stir until thickened, 1-2 minutes. Remove from heat.

4. In a small bowl, whisk egg and yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.

5. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until the gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into the coconut milk mixture. Refrigerat­e, covered, for 1 hour, whisking every 15 minutes.

6. In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerat­e 6 hours or overnight before serving.

7. Remove rim from pan. Top with toasted coconut.

NOTE To toast coconut, bake in a shallow pan in a 350¡ oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasional­ly. 1 SLICE 691 cal., 49g fat (32g sat. fat), 107mg chol., 265mg sod., 63g carb. (49g sugars, 3g fiber), 6g pro.


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