Dessert
Gino with Coconut Base
Gino may sound like a dessert straight from Italy, but it was actually created in Sweden in the 1990s. It brings together fresh, vibrant fruit and sweet, velvety white chocolate in a wonderfully simple combination. The result is a bright and refreshing dessert bursting with colour and flavour. We serve ours on crisp coconut bases, which not only taste fantastic but also add a welcome layer of crunch and texture.
Ingredients
Coconut Base
- Coconut flakes1.1 cups
- Sugar0.6 cups
- Eggs1 pcs
- Flour1 fl oz
- Butter2.6 oz
- Kiwi
- Strawberries
- Mango
- White chocolate7.1 oz
Nutrition per serving
Instructions
Whisk the eggs, sugar and room-temperature butter together until combined, but avoid over-whisking the mixture. Add the flour and desiccated coconut and mix thoroughly.
Spoon the mixture onto a baking sheet lined with baking parchment, forming large rounds. Bake at 175°C (350°F) for about 15 minutes, or until golden brown. Transfer to a wire rack and leave to cool completely.
Cut the fruit into generously sized pieces and arrange it over the coconut bases. Grate plenty of white chocolate over the top.
Place under a hot grill (broiler) at 250°C (480°F) for up to 5 minutes, just until the chocolate begins to melt and the top takes on a little colour. Keep a close eye on them, as the white chocolate can brown very quickly.
Serve immediately.