Easy Chocolate Coconut Puff Pastry Recipe – Macadamia Delight

Last Updated on 4 months by Neha Deshmukh

Easy Chocolate Coconut Puff Pastry Recipe – Macadamia Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s impressive but doesn’t require hours in the kitchen. Well, look no further! This Chocolate Coconut Puff Pastry is exactly that – a ridiculously easy, utterly delicious treat that’s perfect for a cozy night in or when you need to whip up something special for guests. I first made this for a friend’s birthday, and it disappeared within minutes!

Why You’ll Love This Recipe

Seriously, what’s not to love? It’s a delightful combination of flaky puff pastry, a creamy, milky base, rich chocolate, and the lovely texture of coconut and macadamia nuts. It’s warm, comforting, and just… happy food! Plus, it comes together so quickly, it’s almost unfair. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit fancy for how simple it is.

Ingredients

Here’s what you’ll need to make this dreamy dessert:

• 250 gm puff pastry biscuit
• 1.5 cup milk
• 0.25 cup condensed milk
• 1 can (400 ml) evaporated milk
• 100 gm chocolate (I prefer dark, but milk works too!)
• 0.25 cup grated coconut
• 0.25 cup crushed macadamia nuts
• 125 gm cream

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Puff Pastry: Quality matters here! Look for an all-butter puff pastry if you can. It really does give a flakier, richer result. If you’re in India, you’ll find good quality frozen puff pastry sheets in most supermarkets.
• Macadamia Nuts: These add such a lovely buttery crunch. They’re a bit of a splurge, I know! You can absolutely substitute with almonds or cashews if you prefer, or if they’re easier to find. My aunt always uses cashews, and it’s just as yummy.
• Evaporated Milk vs. Regular Milk: Don’t skip the evaporated milk! It gives the custard a beautiful thickness and richness that regular milk just can’t achieve. It’s different from sweetened condensed milk – it’s just milk that’s had about 60% of the water removed. You can find it in most supermarkets, often near the condensed milk.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 180°C (350°F).
2. Now, arrange your puff pastry biscuits tightly in a square baking dish. Don’t leave any gaps – we want every bit of biscuit soaked in that deliciousness!
3. In a bowl, combine the milk, condensed milk, and evaporated milk. Give it a good whisk until everything is nicely blended. Then, pour this creamy mixture evenly over the biscuits.
4. Time for the good stuff! Sprinkle the chopped chocolate, grated coconut, and crushed macadamia nuts evenly over the milk-soaked biscuits. Dot the top with little dollops of cream.
5. Bake for 20 minutes, then switch the oven to broil (high heat) and cook for another 4 minutes, or until the top is golden brown and bubbly. Keep a close eye on it during the broiling stage – it can burn quickly!
6. Let it cool slightly before serving. It’s amazing warm!

Expert Tips

• Don’t overbake! You want the pastry golden, but still soft underneath.
• For extra chocolatey goodness, use a high-quality dark chocolate.
• If you’re worried about the nuts burning, you can add them during the last 10 minutes of baking.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Puff Pastry Adaptation: Use a gluten-free puff pastry sheet. They’re available in some supermarkets and health food stores now.
• Dairy-Free Options: Substitute the milk, condensed milk, evaporated milk, and cream with plant-based alternatives like almond or coconut milk and cream.
• Nut-Free Version: Omit the macadamia nuts altogether, or replace them with sunflower seeds or pumpkin seeds for a bit of crunch.
• Spice Level – Coconut Flavour Boost: Add a pinch of cardamom powder to the milk mixture for a lovely aromatic twist. My grandmother always added a tiny bit – it’s divine!

Serving Suggestions

This dessert is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or a glass of cold milk is the perfect accompaniment.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.

FAQs

Let’s answer some common questions:

• Can I make this ahead of time? You can assemble the pastry and milk mixture ahead of time, cover it, and refrigerate it for up to 24 hours. Add the chocolate, coconut, and nuts just before baking.
• What type of chocolate works best? Dark chocolate adds a lovely richness, but milk chocolate is great if you prefer something sweeter.
• Can I use a different nut instead of macadamia? Absolutely! Almonds, cashews, or walnuts all work well.
• How do I prevent the pastry from getting soggy? Make sure the baking dish isn’t too crowded, and don’t over-soak the biscuits with the milk mixture.
• Is evaporated milk essential for this recipe? While you can use regular milk in a pinch, evaporated milk really does give the best texture and flavour. It’s worth seeking out!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and how it turns out!