This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Mix flour, MAGGI Coconut Milk Powder, broken pieces of chocolate, coco powder and cashew nuts. Leave aside.
Beat together butter and icing sugar until light and fluffy.
Beat in the eggs one at a time.
Gradually pour water and Milkmaid, while continuing to beat the mixture and add the melted chocolate and colouring.
Fold in the flour mixture until incorporated.
Spoon the brownie mixture to a baking tray lined with oil paper. Bake for about 40 - 45 minutes at 160C temperature.
Once baked turn out onto a wire rack to cool completely and spread the icing over the top.
Mix the icing sugar and water in a bowl. Double boil for a few minutes .Take off the fire.
Stir in the chocolate.
Spread the icing on top of the brownie to a thin layer.
Sprinkle the desiccated coconut on top.
Leave for 15 - 20 minutes until the icing hardens.
Cut into squares and serve.
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