In the Kitchen With Everyday Health

A Chocolate-Covered Grilled Coconut With Sea Salt Recipe Perfect for Summer

This mouthwatering dessert idea will make you want to add coconut to your summer BBQ menu stat.

How to Cook It: Chocolate-Covered Grilled Coconut

Find out how to open a coconut in this delicious recipe for grilled coconut covered in dark chocolate. It's a nutritious dessert you can feel good about!
Medically Reviewed

For many people, coconut encompasses all the summer feels, whether it’s mixed into a refreshing pi?a colada or hanging from a tree on the beach.

While you might think of coconut as a fruit, this tropical food is technically a fruit, a nut, and a seed, per the?Library of Congress. Inside you get a whole lot of fat, so a little goes a long way, but one thing you may not consider it for is its fiber — each raw piece measuring 2 inches by 2 ? inches offers 4 grams (g), as the?U.S. Department of Agriculture?notes, making it a good source of the filling nutrient.

Grilling coconut deepens its flavor and dries it enough so that the pieces can be dipped in decadent dark chocolate. A pinch of sea salt rounds out this delicious summertime dessert perfectly! Here’s some inspiration for enjoying coconut this way.

Serves 12

coconut whole and in pieces on marble counter from above
Adobe Stock

Ingredients

  • 1 fresh coconut
  • 1 cup semisweet chocolate chips
  • ? tsp flaked sea salt or kosher salt (optional)

Directions

  1. Preheat grill to medium. Line a baking sheet with parchment paper and set aside. Use a Phillips-head screwdriver to pierce holes in all three of the eyes of the coconut. If necessary, use a hammer to help. Drain all of the coconut water into a bowl and reserve for another purpose.
  2. Use the hammer to break the coconut in half. Alternatively, place the coconut in a 400 degree F oven and bake until the outer shell of the coconut cracks, about 20 minutes. Use a spoon to separate the coconut flesh from the outer shell.
  3. Place coconut pieces on the preheated grill and cook until they begins to brown, about 5 minutes. Flip the coconut pieces and cook for 4 to 5 minutes more. Place the coconut on a plate and cover with aluminum foil.
  4. Place the chocolate chips in a microwave-safe bowl and microwave on high in 30 second intervals, stirring each time, until the chocolate is completely melted, about 2 to 3 minutes.
  5. Break the coconut into smaller pieces if desired. Dip each into the melted chocolate using a spatula to spread the chocolate evenly, if desired. Sprinkle the chocolate with salt, if using, and allow to cool until the chocolate is hardened.

Nutrition per serving: 211 calories, 16g total fat (13.2g saturated fat), 2g protein, 18g carbohydrates, 4.3g fiber, 12.7g sugar (10.7g added sugar), 7mg sodium