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Coconut Covered Chocolate Ramen
Toasted ramen clusters dipped in dark chocolate and rolled in coconut flakes. Like a Mounds bar with crunch.
Coconut snow drapes—Bitter melt hugs toasted curls—Islands made of bite
Ingredients
- 2 packs instant ramen noodles, crushed into bite-sized clusters (seasoning packets discarded)
- 1 cup dark chocolate chips or chopped dark chocolate (60–70% cacao recommended), melted
- 1 tablespoon coconut oil
- 1 cup unsweetened shredded coconut, toasted until golden
- 1/4 cup chopped macadamia nuts
- 1/4 cup dried pineapple bits
- White chocolate, melted (for drizzling, optional)
- Edible gold flakes (optional, for garnish)
- Candied ginger pieces (optional, for a zesty bite)
Preparation
- In a dry skillet over medium heat, toast crushed ramen clusters until lightly golden and fragrant, stirring often. Transfer to a bowl to cool.
- In a heatproof bowl, melt dark chocolate and coconut oil together until smooth (microwave in 20-second bursts or use a double boiler).
- Form toasted ramen into small clusters using your hands. Dip each cluster in melted chocolate, letting excess drip off, then roll in toasted coconut.
- Place finished clusters on a parchment-lined baking sheet. While chocolate is still wet, sprinkle with macadamia nuts, pineapple bits, gold flakes, and candied ginger as desired. Drizzle with white chocolate if using.
- Chill in the refrigerator until set, about 20–30 minutes. Enjoy cold or at room temperature.