Coconut Dubai Chocolate Bar

## Coconut Dubai Chocolate Bar Coconut transforms the classic Dubai chocolate bar into a tropical-meets-Middle-Eastern fusion — toasted coconut flakes in the kunafa layer add a new texture dimension, while coconut cream enriches the pistachio filling. This bar works equally well for summer parties or holiday gift boxes. **Total time:** 1 hour + 1 hour chilling | **Yield:** 6 bars | **Difficulty:** Intermediate ## Is there coconut in Dubai chocolate? **Not in the original.** The viral Dubai chocolate bar is a chocolate shell filled with pistachio cream and toasted kataifi (the shredded pastry used in kunafa) — there is no coconut in it. **Coconut Dubai chocolate is a variation**, and this recipe keeps the kataifi crunch while adding coconut in two places: toasted desiccated coconut and coconut cream in the pistachio filling, and coconut oil plus large toasted coconut flakes in the kataifi layer. ### Coconut vs classic Dubai chocolate bar: what changes - **Filling:** the classic uses pistachio cream; this version adds toasted desiccated coconut and coconut cream. - **Crunch layer:** the classic bakes kataifi with melted butter and sugar; this version toasts it in coconut oil and adds large coconut flakes at the end. - **Chocolate shell:** the classic melts dark chocolate with a little coconut oil (not tempered); this version uses tempered milk chocolate couverture with nothing added. - **How long it keeps:** the classic keeps up to 2 weeks in the fridge; this version is best within 10 days, because the coconut cream shortens it. If you want the bar exactly as it went viral, make the [classic version](/recipes/classic-dubai-chocolate-bar); make this one when you want a second, lighter crunch and a creamier, tropical filling. ## Ingredients **For the coconut-pistachio filling:** - 80g pistachio cream - 40g toasted desiccated coconut - 2 tbsp coconut cream (the thick part from a can) - 1/4 tsp vanilla extract **For the coconut kunafa layer:** - 80g kataifi/kunafa dough - 2 tbsp coconut oil - 30g toasted coconut flakes (large flakes for texture) **For the chocolate shell:** - 400g milk chocolate couverture, tempered ### 🛒 Shop the key ingredients on Amazon - [Kataifi / kunafa dough →](https://www.amazon.com/dp/B0D95T8K2L?tag=dubaichocol-20) - [Bronte Sicilian pistachio cream →](https://www.amazon.com/dp/B0DX4BGK7G?tag=dubaichocol-20) - [Callebaut milk chocolate couverture →](https://www.amazon.com/dp/B01DDG8LRQ?tag=dubaichocol-20) *As an Amazon Associate we earn from qualifying purchases.* ## Instructions ### Make the Coconut-Pistachio Filling 1. Combine pistachio cream, desiccated coconut, coconut cream, and vanilla in a small bowl. 2. Stir until fully combined — the coconut cream loosens the pistachio cream to a spreadable consistency. 3. If too loose, add 1 tbsp additional desiccated coconut. If too stiff, add 1 tsp coconut cream. 4. Refrigerate for 20 minutes to firm up slightly. ### Make the Coconut Kunafa Layer 1. Heat coconut oil in a skillet over medium heat. 2. Add kataifi dough, breaking it into small pieces. 3. Toast for 4-5 minutes, stirring constantly, until golden. 4. In the last 30 seconds, add coconut flakes and stir to lightly toast. 5. Remove from heat and cool completely on a plate. ### Build the Bars 1. Temper milk chocolate to 29-30C working temperature. 2. Fill mold cavities 1/3 full, coat sides, invert to drain, then refrigerate 5 minutes. 3. Pipe or spoon coconut-pistachio filling into each shell, filling to within 2mm of the top. 4. Add a generous layer of coconut kunafa mix over the filling. 5. Cap with tempered chocolate, level with a palette knife. 6. Refrigerate 45-60 minutes until set. 7. Unmold by flexing the silicone mold gently. Garnish with coconut flakes. ## Finishing Touches For a premium look, drizzle white chocolate over finished bars and sprinkle large coconut flakes before the drizzle sets. ## Storage Store in an airtight container at cool room temperature. The coconut cream in the filling means these bars are best consumed within 10 days. ## Flavor Variations **Dark chocolate + coconut:** Substitute dark couverture for a less sweet bar. The coconut sweetness contrasts well with 70% dark chocolate. **Lime zest addition:** Add 1 tsp lime zest to the coconut-pistachio filling for a tropical twist. **Coconut-raspberry:** Add 1 tbsp freeze-dried raspberry powder to the white chocolate drizzle for color contrast. ## Why This Combination Works Coconut and pistachio both carry subtle savory-nutty notes that complement rather than compete with each other. The kunafa crunch is amplified by coconut flakes — two distinct crunchy textures inside one bar. ## Frequently Asked Questions **Can I use sweetened shredded coconut instead of desiccated?** Sweetened shredded coconut is much moister and will make the filling too loose. Use unsweetened desiccated coconut for the filling. **Where do I get kataifi/kunafa dough?** Frozen section of Middle Eastern grocery stores, some specialty food stores, or Amazon. Thaw overnight in the refrigerator before use. **Can I use coconut oil in the chocolate shell?** No — adding coconut oil to couverture chocolate prevents proper tempering. Use only pure couverture for the shell. (The [classic recipe](/recipes/classic-dubai-chocolate-bar) melts chocolate with a spoon of coconut oil instead of tempering — a shortcut that works, but the shell is softer and the bars should stay in the fridge.)