Recipe

Chocolate-Coconut Burfi

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• Prep: 15 min.
• Servings: 16
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What You Need!

1 cup plus 2 Tbsp. desiccated unsweetened coconut, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 pkg. (6 squares) Baker's White Chocolate, melted
1 tsp. ground cardamom
2 squares Baker's Semi-Sweet Chocolate, melted

Make It!

COOK 2 Tbsp. coconut in nonstick skillet on medium heat 2 min. or until crisp and lightly browned, stirring frequently.
BEAT cream cheese with mixer until creamy. Add remaining coconut, white chocolate and cardamom; mix well. Pat to 1/2-inch thickness on bottom of 8-inch square baking dish sprayed with cooking spray.
DRIZZLE with semi-sweet chocolate; top with toasted coconut. Cut into squares. Refrigerate 1 hour or until firm.

Variation:

Omit white chocolate and increase Baker’s Semi-Sweet Chocolate to 1 pkg. (8 squares). Melt 6 chocolate squares as directed on package; mix with cream cheese, remaining coconut and cardamom as directed. Pat onto bottom of pan as directed.  Melt remaining 2 chocolate squares; drizzle over dessert, top with coconut and refrigerate as directed.

How to Soften Cream Cheese:

Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. or until slightly softened.

Nutritional Information

(per serving)
Serving Size = 1 square (34 g)