Bounty parfait cheesecake

Bounty parfait cheesecake

Try our vegan bounty cheesecake for your next dinner party dessert. A coconut biscuit base is topped with coconut cream and smothered in dark chocolate.

Bounty parfait cheesecake

If you love Bounty bars, you should give our Bounty cake a go. It’s made with a coconut sponge and white chocolate ganache coated in dark chocolate.

 

  • Serves icon Serves 8-10
  • Time icon Hands-on time 30 min, plus setting and overnight freezing

Try our vegan bounty cheesecake for your next dinner party dessert. A coconut biscuit base is topped with coconut cream and smothered in dark chocolate.

If you love Bounty bars, you should give our Bounty cake a go. It’s made with a coconut sponge and white chocolate ganache coated in dark chocolate.

 

Nutrition: For 10 servings

Calories
364kcals
Fat
28.2g (21.7g saturated)
Protein
3.9g
Carbohydrates
21.8g (13.9g sugars)
Fibre
3.4g
Salt
0.2g

Ingredients

  • 25g toasted coconut flakes (from large supermarkets and health food shops)
  • 2 tbsp cocoa powder
  • 125g vegan biscuits (we used Doves Farm Organic Wholemeal Digestive Biscuits)
  • 4 tbsp coconut oil, melted
  • 400ml tin coconut milk
  • 160ml tin coconut cream
  • 1 tbsp vanilla bean paste
  • 1 tsp maple syrup
  • 75g desiccated coconut

For the topping

  • 150g dark chocolate, roughly chopped (if you’re vegan, check the label to make sure the chocolate is vegan)
  • 1 tsp vanilla bean extract
  • 1 tbsp maple syrup
  • 2-3 tbsp boiling water
  • Small handful toasted coconut flakes to decorate

You’ll also need…

  • 900g loaf tin, double-lined with cling film – leave plenty of excess overhanging the edges
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Whizz the coconut flakes, cocoa powder and biscuits in a food processor to form crumbs. With the motor running, pour in the coconut oil until the crumbs are coated. (Or put the biscuits in a freezer bag and bash to crumbs using a rolling pin. Tip into a bowl, then mix in the oil.)
  2. Tip into the lined loaf tin and push down with the back of a spoon to make an even base, then chill in the freezer.
  3. Using an electric mixer, whisk the coconut milk, coconut cream, vanilla and maple syrup in a large mixing bowl until smooth and thick – about 5 minutes. Gently mix in the desiccated coconut, then pour the filling over the chilled biscuit base. Cover with the overhanging cling film and return to the freezer to set overnight (see make ahead).
  4. For the topping, put the chopped chocolate, vanilla and maple syrup in a heatproof bowl over a pan of barely simmering water (don’t let the bowl touch the water). Once the chocolate has almost melted, whisk gently using a balloon whisk (it will look as if it’s seizing but don’t worry), then pour in 2-3 tbsp boiling water from the kettle and keep whisking. Add a splash more boiling water if it needs loosening.
  5. Remove the coconut parfait from the freezer. Turn out, then put biscuit-side down on a wire rack set over a lipped baking sheet (to catch excess melted chocolate). Pour over the chocolate, covering the top and letting it drip down the sides. Sprinkle over the coconut, then return to the freezer for 15 minutes to set (see make ahead).
  6. Take the parfait out of the freezer 15 minutes before serving. Dip a sharp knife in hot water, dry it, then slice.

Nutrition

Calories
364kcals
Fat
28.2g (21.7g saturated)
Protein
3.9g
Carbohydrates
21.8g (13.9g sugars)
Fibre
3.4g
Salt
0.2g

delicious. tips

  1. Freeze the unused biscuit base in a thin layer on a small lined baking sheet. Crumble over ice cream or puddings for extra crunch.

  2. Make up to the end of step 2 up to 1 month in advance, then complete the recipe. The finished parfait will keep in the freezer for up to 24 hours, though the chocolate may develop a white bloom. Take out of the freezer 15 minutes before serving.

Buy ingredients online

Recipe By

delicious. food team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Loaf cake recipes

Bounty cake

We’ve taken the popular coconutty Bounty chocolate bar and turned...

Save recipe icon Save recipe icon Save recipe

Sweet tart recipes

Coconut macaroon and chocolate mousse tart

All the flavours of a Bounty bar in one decadent...

Save recipe icon Save recipe icon Save recipe

Coconut and white chocolate bites

Coconut and rich white chocolate are a match made in...

Save recipe icon Save recipe icon Save recipe

Raspberry recipes

Raspberry ripple and pistachio parfait

This raspberry parfait recipe is easy to make, tastes amazing...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.