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Chocolate and Coconut Heart
Lindt Excellence Extra Silky
15-30 minutes

Coconut and chocolate simply is a wonderful combination and this creamy coconut and white chocolate centre with a hint of rosewater for an exotic touch is sure to delight.

  • 50ml Milk
  • 35g Butter, unsalted
  • Little Vanilla bean paste 
  • 160g Lindt Excellence Extra Silky, chopped
  • 120g Desiccated coconut 
  • Optional 
  • Little Rosewater 
  • To finish:
  • Tempered dark chocolate (around 300g)


The milk, butter and vanilla in a saucepan and bring to the boil.


Add the chocolate

And mix to a smooth ganache. Mix in the coconut (and rosewater if using. ) 



About 3mm think  onto a with baking paper lined tray and place in the fridge to set.


Cut into heart shapes

Or any other desired shape and dip in the tempered chocolate.

Decorate with some lines of chocolate.


Allow to set

And enjoy!

EXCELLENCE Extra Silky White

EXCELLENCE Extra Silky White

A luxuriously smooth and creamy texture blended with a hint of Madagascan Vanilla that delivers the ultimate white chocolate experience for all of your senses.