Coconut, Caramel and Chocolate Logs

A reinvention of my classic coconut paak recipe, inspired by the coconutiness of a bounty bar

I initially had the idea to make these coconut, chocolate and caramel logs only because I bought these moulds and had no idea what to do with them. I knew that I wanted to take my mum’s traditional recipe, but add my own interpretation with a bit more technique and combination of different flavours.

My mind immediately went to a Bounty Bar, much like a coconut cluster covered in milk chocolate. I always love desserts that surprise and delight someone when they bit into it, and so I wanted to also include some caramel in the centre for an extra bit of flavour. Caramel pairs wonderfully with chocolate, and the result of these combination are these wonderful creations!

This recipe does require a bit of technique, in terms of being able to melt chocolate and make a caramel, but once you have mastered the basics, you will be on your way! I got my moulds from https://partythemes.co.za/ but I am sure Temu or even takealot would have them. These would work equally well and look great in half-sphere moulds, with a ball of caramel in the middle.

f you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar , Facebook at Adventures with Sugar, TikTok or leaving a comment below. Baking and sharing these delights are really a labour of love, and so when any of you make and share this with me, it really means more than you know.

FOR THE COCONUT PAAK

• One batch of coconut paak, as detailed in the original recipe

Do not colour half of the coconut paak pink or add rose essence. Keep it all white and just add the cardamom.

FOR THE CARAMEL

• 75g salted butter
• 200g condensed milk (1/2 tin)
• 4 Tablespoons of golden syrup
• 50g light brown sugar

METHOD FOR THE CARAMEL

1. Add all the caramel filling ingredients to a medium-size saucepan and cook, stirring continuously, until the mixture comes to a simmer.
2. Reduce the heat to low and continue to stir, scraping the bottom of the pan regularly to prevent catching. Cook for 10 to 15 minutes, until the mixture has thickened and darkened a shade or two.
3. Remove the caramel from the heat and pour into a bowl to cool.

FOR THE CHOCOLATE COATING

• 300g milk chocolate
• 2 teaspoons coconut oil
• 50g white chocolate

METHOD FOR THE COATING

1. When ready to coat, melt the milk chocolate completely. Then stir in the coconut oil to increase the pourability of  the chocolate.
2. The white chocolate is for the drizzle.

TO ASSEMBLE

1. Line the sides of a log-shaped silicon mould with some coconut paak, leaving space in the middle for the caramel filling.
2. The caramel should still be warm, but easy enough to handle now. Roll out a long log and place it in the middle of the mould, with the coconut paak surrounding it.
3. Cover completely with more coconut paak, so that the caramel is in the centre.
4. Place in the fridge to set for about an hour. When ready to use, unmould from the silicon mould whilst still cold.
5. Set up a pouring station by placing a baking rack over a larger tray.
6. Melt the milk chocolate (ideally in a bowl with a pouring lip) as directed above. Pour the milk chocolate over each of the chocolate logs until fully coated – try use a single, confident motion. The chocolate which drips off can be scraped into the bowl, reheated and used again.
7. Let the milk chocolate set completely before melting and drizzling some white chocolate over the logs.
8. If you like, you can decorate with toasted desiccated coconut, coconut shavings and some edible gold leaf.

Recipe by adventureswithsugar.com