Chocolate Coconut Croissants

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 2 tablespoons coconut oil
  • 1 disk Mexican chocolate
  • 3 croissants, cut in half horizontally
  • Unsalted butter, for smearing
  • 12 ounces fresh strawberries, sliced into 1/2-inch pieces
  • 6 ounces fresh blackberries, cut in half
  • 6 ounces fresh raspberries, cut in half
  • 1/4 cup toasted dried unsweetened coconut flakes
  • 3 tablespoons toasted pecan halves, chopped
Directions
  • In a small saucepot, melt the coconut oil on medium heat. Add the chocolate disk and let melt, whisking constantly and making sure the chocolate does not burn. Remove from the heat.

  • Smear the tops of the croissant halves with butter. Heat a saute pan over medium-high heat until hot. Add the croissants and toast until crisp on both sides. Transfer to a serving platter.

  • Smear each croissant half with a little bit of the chocolate mixture. Top with an assortment of the strawberries, blackberries, raspberries, coconut flakes and pecan halves. Drizzle with the remaining chocolate mixture and serve immediately.


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    This recipe is featured in:

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