Delicious and decadent, these coconut clusters are made with unsweetened coconut and with dark chocolate.
The combination of chocolate and coconut is a classic one, and in this tasty recipe, it’s also very simple – you simply coat coconut flakes with melted dark chocolate, divide the mixture between paper liners, then allow it to set.
If you enjoy the combination of coconut and chocolate, I think you will love this recipe.
My mother in law’s recipe
The idea for these delicious dark chocolate coconut clusters comes from a recipe that my mother in law used to make – chocolate cornflakes clusters.
Her clusters were delicious, and amazing in their simplicity. You melt chocolate, mix in some cornflakes, spoon the mixture into paper liners and refrigerate.
In fact, they were so easy to make that my mother in law used to make them with my kids when they were little. One of our family stories is how my daughter got a small burn on her hand one day when she accidentally touched the pot with the hot melted chocolate.
My mother in law was mortified! But my daughter was fine. And they continued making the dessert, albeit while exercising greater caution.
Now that my husband and I eat a low carb diet, I wanted to make something similar without using cornflakes. The answer: use large, unsweetened coconut flakes. Mix those with melted dark chocolate to form pretty, sweet clusters.
The ingredients you’ll need
You’ll only need three simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Dark chocolate: As dark as you can go and still enjoy it. I love Lindt 90%, and I also love the extra dark chocolate chips by PASCHA – they are 85% cocoa. I order them on Amazon. Lindt is available everywhere.
Coconut oil: I add it to the melted chocolate to keep it from being too brittle after it sets.
Unsweetened coconut flakes: These are the large flakes, not the tiny shredded coconut. I use shredded coconut to make coconut haystacks. A similar concept to clusters, but not exactly the same.
How to make coconut clusters
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Melt the chocolate and the coconut oil. You can do it in the microwave. To avoid burning the chocolate, do it in 30-second increments and stir after each session.
Mix the coconut flakes into the melted chocolate. You can use a rubber spatula or a spoon.
Spoon the mixture into paper liners and refrigerate it until set.
How to store coconut clusters
You can keep them in an airtight container at room temperature. I’m not sure how long they last, because the longest I’ve had them last in this house was three days. 😀 But my assumption is that they should keep for up to 5 days.
More tasty coconut recipes
Another delicious recipe that combines coconut and dark chocolate is this easy recipe for chocolate coconut truffles. And these keto coconut bars are great for breakfast.
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Coconut Clusters
INGREDIENTS
- 1 (3.5 oz bar) dark chocolate (85% cocoa; I use Lindt), broken into pieces
- 1 tablespoon coconut oil
- 1 1/2 cup unsweetened coconut flakes (2 oz)
INSTRUCTIONS
- Line 6 muffin cups with paper liners.
- In a small saucepan, over low heat, melt together the chocolate and coconut oil, gently mixing with a small rubber spatula until smooth.
- As soon as the chocolate is melted, turn the heat off. Add the coconut flakes and mix to coat the flakes with the melted chocolate.
- Spoon the mixture into the paper liners. Freeze for 15 minutes to set.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.