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Chocolate and Coconut Heart

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.

15-30 minutes

Lindt Excellence Extra Silky



  • 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)

This also works well with milk chocolate as a substitute and of course can be cut into bars, rounds or any other shape.


  • 1


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

  • 2

    Add the chocolate

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

  • 3


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

  • 4

    Cut into heart shapes

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

      Decorate with some lines of chocolate.

  • 5

    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.
DESSERT 70% Cocoa

DESSERT 70% Cocoa

Create unforgettable desserts with the Lindt Dessert 70% Cocoa to add the ultimate intensity and richness that is sure to impress.