Sometimes I need a quick dessert, no oven required, and with ingredients I already have at home. That was one of those days. The biscuit salami with coconut is made without any hassle, and the result is clear – a consistently tasty cake every time, perfect when you crave something sweet or have unexpected guests.
Quick Info
Total time: approximately 35 minutes (+ cooling time, at least 2 hours in the fridge)
Preparation time: 25-30 minutes
Cooking time: 5-10 minutes (in a bain-marie)
Servings: 10-12 slices, depending on thickness
Difficulty: easy
Recipe type: homemade dessert, no baking, suitable for ordinary days or when you want something quick
Ingredients
500 g biscuits (plain, not too sweet)
200 ml liquid cream
200 g chocolate (cooking chocolate or classic chocolate)
1 heaping tablespoon of coconut
1 tablespoon cocoa
3 tablespoons sugar
70 g margarine
1 small cup of milk (approx. 50-60 ml)
Preparation Method
1. Start with the biscuits. Break them by hand or crush them in a bag, leaving bigger and smaller pieces. They shouldn’t be turned into flour; the texture of the pieces matters in the end.
2. Put the broken chocolate, liquid cream, margarine, and sugar in a small saucepan. Place it over low heat or in a bain-marie. Stir frequently until everything melts and you have a smooth cream. It takes about 5-7 minutes, but do not let it boil hard.
3. Turn off the heat and add the cocoa. Stir until fully incorporated.
4. Pour the warm cream over the biscuits. Add the generous tablespoon of coconut and the small cup of milk. Mix everything with a large spoon or by hand (if it’s not too hot), until you see that the biscuits are well moistened but have kept their shape.
5. Prepare a piece of cling film or baking paper, sprinkling a little coconut if you like. Place the mixture in the middle and shape it into a roll (salami). Squeeze the edges of the film or paper tightly and shape it as desired, round or slightly oval, as preferred.
6. Refrigerate for at least 2 hours, longer if you can. It slices easily once well set.
Why I make this recipe often
I don’t need complicated ingredients. Everything is easy to find, no baking is required, and you don’t spend much time by the stove. It’s filling and has a pleasant taste, not overly sweet. It stays good for a few days, so you can make it in advance for guests or busy days.
Tips and Variations
Tips
Use regular biscuits, not too sweet. If you want a creamier version, you can add a little more cream.
Do not let the cream boil hard; you risk it curdling or getting a burnt taste.
If the mixture is too dense, add a little more milk; if it’s too soft, add more crushed biscuits.
Do not try to slice it while it’s still soft, it will crumble.
Substitutions
Margarine can be replaced with butter if you prefer, using the same amount.
Liquid cream can be either plant-based or dairy, both work the same.
Chocolate – you can use milk or dark chocolate, according to taste.
Variations
You can add raisins or other dried fruits to the mixture if you like.
For extra texture, chopped nuts or hazelnuts work well.
A few drops of rum essence go well if you want a different flavor, but it’s not necessary.
Serving Ideas
Slice thickly with a knife dipped in hot water for clean edges.
You can sprinkle extra coconut on top for appearance.
It can be served plain or with a chocolate sauce if you want it more festive.
Frequently Asked Questions
Can I use digestive or whole grain biscuits?
Yes, but those that are too sweet or too flavored may change the final taste. Plain biscuits are ideal.
Can I make the recipe without margarine?
You can use butter instead of margarine without any problem. The result will be just as good.
How do I know if the salami has set enough?
If after 2-3 hours in the fridge the salami holds its shape well when pressed gently and slices cleanly, it’s ready.
Can I add more coconut?
Yes, if you want a more intense coconut flavor, double the amount. However, the final texture will be a bit drier.
Nutritional Values
Approximately, one slice (out of 12) has about 190-210 kcal.
Carbohydrates: 25-30 g
Fats: 8-10 g
Proteins: 2-3 g
Values may vary depending on the biscuits, type of chocolate, and milk used. It’s not a diet dessert, but it’s not very heavy, considering the ingredients.
Storage and Reheating
It can be stored in the fridge, wrapped in cling film, for 3-4 days. Freezing is not recommended. It does not require reheating, served directly cold from the fridge. If it dries out at the ends, cut the first centimeter off before serving.
Quick Info
Total time: approximately 35 minutes (+ cooling time, at least 2 hours in the fridge)
Preparation time: 25-30 minutes
Cooking time: 5-10 minutes (in a bain-marie)
Servings: 10-12 slices, depending on thickness
Difficulty: easy
Recipe type: homemade dessert, no baking, suitable for ordinary days or when you want something quick
Ingredients
500 g biscuits (plain, not too sweet)
200 ml liquid cream
200 g chocolate (cooking chocolate or classic chocolate)
1 heaping tablespoon of coconut
1 tablespoon cocoa
3 tablespoons sugar
70 g margarine
1 small cup of milk (approx. 50-60 ml)
Preparation Method
1. Start with the biscuits. Break them by hand or crush them in a bag, leaving bigger and smaller pieces. They shouldn’t be turned into flour; the texture of the pieces matters in the end.
2. Put the broken chocolate, liquid cream, margarine, and sugar in a small saucepan. Place it over low heat or in a bain-marie. Stir frequently until everything melts and you have a smooth cream. It takes about 5-7 minutes, but do not let it boil hard.
3. Turn off the heat and add the cocoa. Stir until fully incorporated.
4. Pour the warm cream over the biscuits. Add the generous tablespoon of coconut and the small cup of milk. Mix everything with a large spoon or by hand (if it’s not too hot), until you see that the biscuits are well moistened but have kept their shape.
5. Prepare a piece of cling film or baking paper, sprinkling a little coconut if you like. Place the mixture in the middle and shape it into a roll (salami). Squeeze the edges of the film or paper tightly and shape it as desired, round or slightly oval, as preferred.
6. Refrigerate for at least 2 hours, longer if you can. It slices easily once well set.
Why I make this recipe often
I don’t need complicated ingredients. Everything is easy to find, no baking is required, and you don’t spend much time by the stove. It’s filling and has a pleasant taste, not overly sweet. It stays good for a few days, so you can make it in advance for guests or busy days.
Tips and Variations
Tips
Use regular biscuits, not too sweet. If you want a creamier version, you can add a little more cream.
Do not let the cream boil hard; you risk it curdling or getting a burnt taste.
If the mixture is too dense, add a little more milk; if it’s too soft, add more crushed biscuits.
Do not try to slice it while it’s still soft, it will crumble.
Substitutions
Margarine can be replaced with butter if you prefer, using the same amount.
Liquid cream can be either plant-based or dairy, both work the same.
Chocolate – you can use milk or dark chocolate, according to taste.
Variations
You can add raisins or other dried fruits to the mixture if you like.
For extra texture, chopped nuts or hazelnuts work well.
A few drops of rum essence go well if you want a different flavor, but it’s not necessary.
Serving Ideas
Slice thickly with a knife dipped in hot water for clean edges.
You can sprinkle extra coconut on top for appearance.
It can be served plain or with a chocolate sauce if you want it more festive.
Frequently Asked Questions
Can I use digestive or whole grain biscuits?
Yes, but those that are too sweet or too flavored may change the final taste. Plain biscuits are ideal.
Can I make the recipe without margarine?
You can use butter instead of margarine without any problem. The result will be just as good.
How do I know if the salami has set enough?
If after 2-3 hours in the fridge the salami holds its shape well when pressed gently and slices cleanly, it’s ready.
Can I add more coconut?
Yes, if you want a more intense coconut flavor, double the amount. However, the final texture will be a bit drier.
Nutritional Values
Approximately, one slice (out of 12) has about 190-210 kcal.
Carbohydrates: 25-30 g
Fats: 8-10 g
Proteins: 2-3 g
Values may vary depending on the biscuits, type of chocolate, and milk used. It’s not a diet dessert, but it’s not very heavy, considering the ingredients.
Storage and Reheating
It can be stored in the fridge, wrapped in cling film, for 3-4 days. Freezing is not recommended. It does not require reheating, served directly cold from the fridge. If it dries out at the ends, cut the first centimeter off before serving.