Looking for something eggstra special to make this Easter? Check out this DEELISH chocolate coconut freakshake made using Malibu, topped with a donut and served in an easter egg (best drinking apparatus ever amitrite?)! It's pretty naughty, but hey! If you can't eat all of the chocolate this weekend, when the heck can you?
Here’s the recipe:
Coconut donut topper
500g strong white bread flour
60g caster sugar
2 medium free range eggs
10 grams salt
14g dried yeast
125ml whole milk, warm
3 litres vegetable oil
Place the flour, sugar and butter a large bowl. Make two wells in the flour at opposite sides of the bowl and add the salt to one, and the yeast to the other.
Break in the eggs and add the warmed milk. Measure out the water to have it ready at your side.
If you’re using a stand mixer, attach the dough hook and mix on the slowest speed setting whilst slowly pouring the water into the dough mixture. If you don’t have a stand mixer, use one hand to bring the dough together and the other to add the water. Once all the water has been added and all the ingredients have been incorporated, you'll have a sticky, wet mixture.
Knead in the mixer on a slow setting for 8 minutes or on a floured surface using your hands for 10 minutes. When it’s been kneaded enough, it’ll be smooth, elastic and have a shiny surface.
Put in a clean bowl and cover with a damp tea towel for one hour.
Grease 2 oven trays with a tbsp vegetable oil.
Cover your hands and sprinkle a flat surface with flour. Tip out the dough and knead with your hands a little to form a ball.
Sprinkle the rolling pin with flour and roll out the dough to around 2cm thick.
Use a round-donut cutter with a hole in the middle to cut out ring shapes and place onto the greased trays. Knead any leftover dough and roll out to repeat the process until you end up with rings. Leave to rise for 30 minutes.
Preheat deep fat fryer or oil in a heavy-bottomed pan with a thermometer to 180 degrees C.
Use a fish slice to carefully pick up each round of dough and then drop the dough into the fryer, cooking each one for around 60 seconds on each side or until golden brown.
Remove with tongs and place onto a baking tray lined with a paper towel to soak up any excess oil and leave to cool.
300g icing sugar
50 ml coconut milk
50g Coconut shavings
Mix together the icing sugar and coconut milk until smooth.
Dip the mini donuts halfway into the icing and pull out gently, twirling as you do to get rid of any excess.
Immediately sprinkle with coconut shavings so that the icing catches them.
400ml good quality vanilla ice cream
40ml coconut milk
Using a blender, stand mixer or handheld whisk, beat the ice cream until it’s lump free. Gradually mix in the Malibu.
In a small bowl, whisk together the cocoa powder into the coconut milk to make a thick chocolate cream-like substance.
Add the cocoa/coconut milk mixture to the Malibu/ice cream mixture and mix again to form a thick, creamy milkshake.
Good quality white chocolate easter egg (I went with one that measured 15cm in height and weighed 220g)
Pink edible glitter
100ml Whipped cream
Mini bottle of Malibu
With a sharp knife, carefully cut into the top of the chocolate egg and give it a little shimmy to make a small hole.
Using your hands, gently break pieces off around the hole you just made to give yourself an opening around 8cm in diameter.
Spray the outside of the egg with the pink edible glitter and leave for 2 minutes to dry.
Pour the milkshake into the opening and top with whipped cream, the mini donut, straw, Malibu miniature bottle and cocktail umbrella.
Tip: The temperature of the ice cream in the shake keeps the egg from melting and allows it to act as a (delicious) serving apparatus!