Fancy a piece? No it’s not low in fat or low in sugar in fact the opposite, actually one can argue that apart from greasing the plate and thick layer of chocolate covering this decadent tasting mithai there is no fat or ghee used in this mixture. It is purely coconut, sugar and water :). One mithai that is surely for those with a sweet tooth and actually we don’t need a special occasion to eat Mithai do we? Kopra Pak is a Gujarati name for Kopra meaning coconut and Pak meaning syrup, a personal favourite of mine which is made several times a year as it’s quick and easy to prepare. If there was none left, coconut ice was a suitable alternative but doesn’t quite touch those senses. This idea was a eureka moment whilst savouring a delicious breakfast, which consisted of blueberries, coconut yoghurt and a few coconut flakes for some crunch. An idea that was put into action and the outcome resulted in this fruity tasting coconut mithai, the slight bitterness of dark velvety chocolate cuts into the sweetness of coconut,blueberries and sugar, you’re sure to return for more.
So why not give this a try,it works well for a last minute gift idea or treat. You can substitute chocolate for a dairy free version to create a vegan friendly mithai.
Nut free Chocolate and Blueberry Coconut Mithai
Preparation time: 10 minutes
Cooking time:25 minutes
80g Fresh blueberries washed and pureed
45 ml Water
285g Granulated white sugar
100g Fresh grated coconut (you can get this in the frozen section of Indian stores if required)
80g Dessicated coconut
1/4 Tsp ground cardamom
200g Dark chocolate I used green and blacks
Coconut oil/ghee for greasing
1. Grease a 7″ dish about 1″ deep.
2. In a non stick wide pan add pureed blueberries, water and sugar. On low to medium heat, heat the mixture stirring continuously and bring to a boil (about 10 minutes). You need to reach one thread consistency ( you can check this by taking a small amount of mixture in between your thumb and index finger, lift your index finger and if you see a thread form you have achieved the right consistency).
3. Stir in the cardamom, fresh and dessicated coconut and cook for another 15 minutes, stirring occasionally to prevent burning.
4. Pour the mixture into the plate, I used the back of a small steel bowl to flatten the mixture and even it out. Make sure to grease the back of the steel bowl or else mixture will stick onto it.
5. Allow the mixture to cool.
6. Melt dark chocolate either in a bowl over simmering water or microwave and pour over the mixture.
7. Allow the chocolate to set before scoring and cutting into pieces. This will be firm so use a sharp knife and take care.