Coconut Chocotejas Recipe

ByFoodsDiary Staff

Another of the best-known varieties of the traditional Peruvian chocotejas dessert are the shredded coconut stuffed chocotejas. As their name indicates, these chocotejas have a filling made with a base of grated coconut and Peruvian Manjra Blanco. This option is usually found and consumed frequently in the capital of Peru, Lima. To make this recipe you will need Manjra Blanco, bitter chocolate of your choice and grated coconut. In the case of the last ingredient, it can be found grated or you can buy the whole coconut and grate it. As for the chocotejas molds, they can be found in pastry shops, but if you don’t find the traditional ones, you can make them in another way.

In this article we teach you how to make coconut chocotejas. We want to teach you how to prepare this delicious dessert from your home. Follow these steps and make some easy traditional coconut chocotejas!

Ingredients to make Coconut Chocotejas:

  • 300 grams of chocolate couverture
  • 150 grams of grated coconut (1½ cups)
  • 200 grams of manjarblanco or dulce de leche

How to make Coconut Chocotejas:

  1. To start with the recipe for coconut chocotejas, you must first cut the chocolate coating for chocotejas into small pieces.
  2. Take the coverage over a pot with hot water to melt it. Be careful, the water must not come into contact with the chocolate.
  3. Once melted, add a tablespoon of melted chocolate to each chocolate space in the mold.
  4. If you are wondering how to make chocotejas without a mold, keep in mind that they will not have the same shape as the chocotejas, but they will also be delicious, so you can pour the chocolate on parchment paper and let it cool in the fridge for 30 minutes.
  5. Remove the excess chocolate from the mold, try to get the excess chocolate to fall into the container where it was melted.
  6. Take the mold to the fridge for 5 minutes.
  7. Add a tablespoon of chocolate in the mold again, this step is repeated to obtain a thicker chocolate. Remove excess chocolate by turning the mold over. Take the chocotejas back to the refrigerator for 5 more minutes.
  8. Place a half tablespoon of grated coconut, the reason why the coconut goes first is to prevent them from coming out of the chocotejas. What do you think of these coconut-filled chocolates?
  9. Add the Manjra Blanco with a sleeve or with a spoon. Finally, add the last layer of chocolate and take it to the refrigerator for 5 minutes.
  10. Take off the chocotejas from the molds very carefully and serve. We point out that they can be stored on parchment paper.

 

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