EGG LESS CHOCO COCONUT SOUFFLÉ
Freezing Time: 1 hour
Total required time: 45 minutes
Serve 6

INGREDIENTS

2 cups milk    
1 cup water
1 cup sugar or to taste
3tbsp cocoa powder
1tbsp drinking chocolate
1tbsp corn flour powder dissolved in 2tbsp water
2tbsp gelatin/2tbsp agar agar (china grass) (dissolved in little warm water)
1 cup thick coconut cream
½ cup desiccated coconut

GARNISH

Desiccated coconut and chocolate vermicelli

To Serve

with vanilla ice cream and chocolate truffle cake

METHOD

1. Heat milk and water on simmer; add cocoa powder and drinking chocolate.
2. Stir till cocoa dissolves, add sugar and stir well, bring to boil, reduce heat and cook till sugar dissolves.
3. Add corn flour paste, stir nicely and remove from heat as it thickens, allow the mixture to cool.
4. Before cooling add gelatin or agar agar mixture and let it cool, on cooling add beaten coconut cream and desiccated coconut, mix well and fold in gently.
5. Transfer the mixture into a serving bowl or individual cups, chill for an hour and serve chilled, garnish with desiccated coconut and chocolate vermicelli.

KOMAL'S TIP
Grated chocolate can also be added into the mixture towards the end to enjoy a rich chocolate flavor.