Kcals per serving: 250
Fat per serving: 15 g
Sodium per serving: 40 mg
1/2 cup butter
1/4 cup sugar
5 tbsp unsweetened cocoa powder, sifted
1 1/4 cup graham wafers, processed into a crumb
1 cup unsweetened coconut
1/2 cup butter
2 tbsp coconut milk
1 tsp vanilla extract
2 tbsp vanilla custard powder
2 cups icing/confectioner's sugar, sifted
4 oz dark chocolate or semi-sweet plus 2 tbsp butter
shredded coconut to garnish, optional
Directions:Line an 8 inch square pan with parchment paper and grease with butter on all side.
In a small bowl, mix together the coconut milk, vanilla with custard powder. Stir until smooth.
Beat the butter into a large bowl until smooth and creamy. Add the custard, coconut milk, and vanilla mixture. Beat for a few minutes.
Gradually, add in the icing sugar and beat for 3-5 minutes until light and fluffy. Set aside.
In a saucepan, whisk together the butter, sugar, and sifted cocoa powder. Heat on medium to low and stir frequently until smooth. Add the egg and stir well. Remove from heat and stir in the coconut and graham wafer crumbs. Stir well and mix with your hands.
Press the mixture into the prepared pan. Press firmly and evenly. Take the middle layer frosting and spread over the top of the bottom layer evenly. Place in the freezer until firm, or 35-45 minutes.
Melt the chocolate and butter. Stir well until smooth and all clumps are gone. Remove the pan from freezer and spread the chocolate over the top. Sprinkle coconut on top if desired. Smooth out as much as possible and place in the freezer for roughly 1 hour, or until set.
Note: Middle layer gets very soft at room temperature. It is best to keep in the fridge until serving and cut when chilled.