*Coconut Cream filling must be made the night before serving.
3 & 1/2 pieces of Matzo
1 cup coffee or espresso
14 oz coconut milk
1.5 cups semi sweet chocolate chips
1/4 cup coconut oil
2 cups powdered sugar
1 pint heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup coconut flakes
1/4 cup walnuts [roughly chopped]
Prep time: 1 hour [plus 24 hours for the Coconut Cream to set the night before]
Cool time: 1 hour
Total time: 2 hours
Servings: 9 servings
The night before you are going to serve the ice box cake, you’ll want to make the chocolate coconut cream filling. Heat up coconut milk over the stove until hot & almost boiling.
Pour coconut milk over 1 & 1/2 cups semi-sweet chocolate chips & stir until completely melted.
Stir in 2 cups powdered sugar & 1/4 cups coconut oil. Whisk until completely smooth & then refrigerate covered overnight.
The next morning, brew 1 cups worth of coffee or espresso & let cool in a large bowl.
Take out chocolate coconut cream filling & let it come to room temperature.
In a skillet, toast 1/4 cup coconut flakes & 1/4 cup roughly chopped walnuts until toasted & golden brown. Set aside to top ice box cake.
Whip heavy whipping cream & 1/2 teaspoon vanilla extract until you have whipped cream.
In a large bowl mix, mix together chocolate coconut cream & 1/4 of the whipped cream until light & fluffy.
Break up Matzo into small/medium-sized pieces & dip into espresso or coffee.
In an 8x8 glass dish, put down one layer of espresso soaked Matzo, followed by a layer of chocolate coconut cream filling & a layer of whipped cream. Continue this process until you reach the top of the dish & the last layer is whipped cream.
Top with toasted coconut flakes & chopped walnuts. Refrigerate for at least an hour & then serve.