They may look like sushi! But these chocolate and coconut candies are closer to a Mounds bar than mahimahi. Chocolate-Coconut Sushi.
Chocolate-Coconut SushiPrint This Recipe Total time Yield 12Source Inspired by Pauline ParryPublished
makes about 1 ½ pounds
- 1 cup pecans, chopped
- ½ pound sweetened coconut flakes
- ½ pound powdered sugar
- 12 ounce very dark bittersweet chocolate
- 1 cup sweetened-condensed milk
- 3 ounce candied crystalized ginger pieces (optional)
But the pecans into the bowl of a food processor and pulse 10 or 12 times until a coarse sandy texture is achieved.
Combine pecans, coconut, powdered sugar and condensed milk in large mixing bowl.
Mix well, it should be quite thick and stiff, about the texture of wet clay. Form squareish shaped logs about 1 ½ inches in diameter and 5‑inches long.
Thread a long (at least 8‑inches) bamboo skewer through the coconut logs length-wise through the center until the tip just pierces the other side. This should give you a handle to assist in dipping about 3‑inches long.
Put the finished logs onto a parchment or wax paper lined tray and put them in the freezer, about 30 minutes, until they become somewhat hard.
Place the chocolate into a heat proof bowl. Set the bowl over a pot of simmering water, do not let the water level touch the bottom of the bowl. Melt the chocolate, stirring often until smooth and shiny.
Let the chocolate become somewhat cool to the touch, put still pourable. Pour some of the chocolate into a narrow jar, pitcher or glass tall enough to accommodate the coconut logs vertically, and leaving enough space in the container to allow for displacement of the chocolate. Holding the long end of the skewer, dip each log into the chocolate turning as you dip to assure complete coverage. Lift the log out of the chocolate, letting much of the excess drip back into the container. Lay the chocolate covered logs onto the parchment or wax paper lined tray. Repeat with all the logs, adding more chocolate as needed to ensure complete coverage.
When all the logs are covered return the logs to the freezer for about 10 minutes. Then repeat the procedure. You may repeat the whole process a third time, if you like your chocolate quite thick. But twice works for me.
After the final dip, return them to the freezer for an additional 10 minutes. The remove them one at a time to a cutting surface. Run a very sharp knife under warm water and slice the logs into 3/4‑inch thick pieces. Washing and warming the knife between each cut.
Garnish with a small sliver of crystalized ginger pressed into the center of each slice, if using. They may be kept in the refrigerator until about 1 hour before serving. They are best at room temperature.
I love this idea — I used a different fritter recipe and topped mine with gouda cheese in addition to tomato, avocado, and bacon! They were delicious; check out my version on my blog here: http://www.seletsucre.com/zucchini-fritter-stacks/
totally tried these and they were fab! i might just make it a bit easier and less fancy with the bacon and cheese right in the fritter itself.
I love fritters and I cannot wait to try your version, it looks absolutely amazing. Corn fritters are my favorite, but I’m willing to make room for the zucchini especially if bacon and avocado come into play.
I think this might be the most phenomenal dish I have seen this summer. Those avocornado BLT’s are just over the top. Damn you rock.
I’m probably too much of a spaz to eat this as a slider, but can see using the fritters just plain on their own, or with a yummy avocado dipping sauce. Thanks for the inspiration. — S
When will you open a restaurant — near where I live? You know how to take something so ordinary — like a zucchini fritter — and turn it into something amazing! This is too fabulous!
Wow, you had me at corn and zucchini fritters. But with the addition of bacon, avocado, cheese, and balsamic, I’m positively swooning. What an ingenious — and decadent — combination!
Holy mother of all that is good and pure. WANT.
Greg — honestly, this is your best recipe ever. You can throw whatever you want at me but corn fritters, bacon, zucchini and avocado = more than happiness.
Loving your corn posts. Haven’t had much of them this season and when I have they’ve not been creative like this beauty. I’d eat this for breakfast, lunch or dinner. And yes, I agree that the balsamic vinegar is a nice touch. 🙂
As usual you bring amazing creativity to everyday ingredients
That recipe makes me happy, too ;).
What a great idea… these look wonderful!
I just posted today on my blog about a dinner we had at Zazu in Santa Rosa where they served very similar fritters. I have been wondering how I was going to replicate them and now I don’t need to look any further!!
Greg, these fritters are really cool. I’m not much on picking up messy foods (excluding juicy bacon and tomato sandwiches of course). I tend to reach for the ole fork, because I know I’ll be soon wearing the food on my blouse.
However, these look too fun not to pick up and take a bite. I like how you’ve paired the finger food cherry tomatoes with them too. You’ve kicked up fritters a notch with the avocado and cheddar. I wouldn’t even have to taste these to know they’re terrific.
But definitely a bib required!
I like the mix of barbarism and civilization involved in eating this dish. Variety is the spice of life, after all.
This looks truly delicious. i mean, corn fritter sliders with BACON. Can it get any better?
I really like the part about Phase 2 and the fork. Because this inevitably happens. And seems to encompass the best flavors. Bravo!
This dish makes me happy too. I would be so happy to have this fritter stack for lunch.…mmm
I think you should have put fair warning in your subject line, but now it’s too late my keyboard is ruined from the copious amount of drool coming out of my mouth looking and reading this post! This is one unusual and extremely delicious “sandwich”. I’m so bookmarking this and making it asap. I think it will haunt me in my dreams tonight, I won’t one so bad!
Look at these awesome fritters! Will definitely be trying them (sans bacon… I know, I know… lame). What a great way to use corn!