Mary Miso - Recipes for every day - Cookbooks

Bounty:
Line a cake tin of 20 cm with cling film. Wet the cling film, to make it stick.

In a pan warm up condensed milk, coconut oil and milk powder (until coconut oil liquifies). Add 150 g grated coconut, mix. Spread mixture evenly into the cake tin. Depending on the size of the form the bounty should be about 2 cm thick. If the form is too big, do not spread over the full length. Allow to set in the refrigerator.

Sweet basil pesto:
Puree all ingredients with a hand blender.

Cut pineapple in desired shape.

Melt 150g white chocolate in a water bath. Remove bounty and cut in slices of 2 cm Use a brush to coat bounty entirely with chocolate. Apply a second coat and immediately spread the roasted coconut flakes to make sure they still stick.

Serve bounty with sweet basil pesto and pineapple.