Kokosmums (sometimes called “chokladkokosmums”) is a classic Swedish treat, with a soft, marshmallow-like base topped with a layer of chocolate and rolled in shredded coconut. It’s sweet, chewy, and perfect for fika or as a dessert at home.
Here’s a simple and delicious recipe for making your own Kokosmums!
Ingredients:
For the Base:
- 1 1/2 cups (150 g) desiccated coconut
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (20 g) butter, melted
- 1/4 cup (60 ml) milk
- 1 tsp vanilla extract
- 1 tbsp light syrup or honey (optional for extra sweetness)
For the Chocolate Coating:
- 200 g (about 7 oz) dark or milk chocolate (depending on your preference)
- 2 tbsp coconut oil or butter (to make the chocolate smoother for coating)
Instructions:
1. Make the Base:
- Prepare the mixture: In a medium-sized bowl, combine the desiccated coconut, sugar, and vanilla extract.
- Melt the butter: In a small saucepan or microwave, melt the butter with the milk and syrup (if using).
- Combine: Pour the melted butter and milk mixture into the coconut mixture. Stir everything well until it’s evenly combined and sticky. The mixture should be soft, but hold together when pressed.
2. Shape the Base:
- Form small mounds: Take small spoonfuls of the coconut mixture and roll them into small balls, or shape them into oval “mounds,” depending on how you want them to look. You can make them about the size of a large marble or a small egg shape.
- Chill: Place the shaped coconut mounds on a baking tray lined with parchment paper, and refrigerate for about 30-45 minutes to firm them up.
3. Coat with Chocolate:
- Melt the chocolate: While the coconut mounds are chilling, melt the chocolate and coconut oil (or butter) together in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave. Stir occasionally until smooth.
- Dip the coconut mounds: Once the coconut mounds have chilled and are firm, dip each one into the melted chocolate, coating it completely.
- Roll in coconut: Immediately after dipping in the chocolate, roll each coconut-covered mound in desiccated coconut to get a nice even coating.
4. Chill and Serve:
- Chill again: Place the coconut mounds back on the parchment-lined tray and let the chocolate set by chilling them in the fridge for another 15-30 minutes.
- Serve: Once the chocolate has hardened, they’re ready to serve! Enjoy them as a treat with coffee or as a sweet snack.
Tips and Variations:
- Chocolate Options: You can use milk chocolate, dark chocolate, or even white chocolate depending on your preference. Dark chocolate adds a nice balance to the sweetness of the coconut.
- Flavor Variations: If you want to add a little twist, you can mix in some orange zest or a bit of espresso powder into the coconut mixture before shaping. A splash of rum or a bit of almond extract could also give them a nice depth of flavor.
- Storage: Store Kokosmums in an airtight container in the fridge. They’ll stay fresh for up to a week, or you can freeze them for longer storage.
These Kokosmums are such a simple yet delicious treat, and they make a perfect homemade gift or addition to your fika spread. The combination of chewy coconut, sweet chocolate, and crunchy coconut coating is totally irresistible! Enjoy! 😄🍫🥥