Another of the best known varieties of the traditional dessert of Peruvian chocotejas are the chocotejas stuffed with grated coconut. As the name implies, these chocotejas have a landfill based on grated coconut and Peruvian delicacy. This option is usually found and consumed frequently in the capital of Peru, Lima. To elaborate this recipe you will need Manjarblanco, chocolate bitter of your preference and grated coconut. In the case of the last ingredient, you can find grated or you can buy the entire coconut and grate it. As for the chocotejas molds, they can be found in pastry stores, but if you find the traditional ones, you can perform them in another way. In recipes we show you how to do coconut chocotejas. We want to teach you to prepare this delicious dessert from your home. Follow these steps and make traditional easy coconut chocotejas!
| 🚻 7 Diners | 🕘 45m | 🍵 Distribution Very Low | 🤯 |
| Ingredients to make coconut chocotejas: |
| 300 grams of chocolate coverage 150 grams of grated coconut (1½ cups) 200 grams of delicblanco or dulce de leche |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make coconut chocotejas:
1. To start with the coconut chocotejas recipe you must first cut the chocolate coverage for chocotejas into small pieces.
2. carries coverage on a pot with hot water to melt it. Be careful, water should not have contact with chocolate.
3. Once melted, add a tablespoon of melted chocolate in each chocoteja space in the mold. If you wonder how to do chocotejas without mold, keep in mind that they will not remain with the same form of chocotejas, but they will also be delicious, so you can pour chocolate on butter paper and let cool in the fridge for 30 minutes.
4. Remove the excess chocolate from the mold, try that the chocolate surplus falls into the container where it melted.
5. Take the mold to the refrigerator for 5 minutes.
6. Add a tablespoon of chocolate in the mold again, this step is repeated to obtain a thicker chocoteja. Remove the chocolate surplus turning the mold. Take the chocotejas to the refrigerator again for 5 more minutes.
7. Place a half tablespoon of grated coconut, the reason why coconut is first to prevent them from getting out of the chocoteja. What are these coconut stuffed chocolates?
8. Add the white delicacy with a sleeve or a spoon. Finally, add the last chocolate layer and take the refrigerator for 5 minutes.
9. take off the chocotejas of the molds very carefully and serve. We point out that they can be saved on butter paper. Enjoy the Peruvian chocotejas and tell us in the comments what you think of this recipe!
