Ingredients (8)

• 1 1/2 tbsp instant coffee powder
• 1/4 cup boiling water
• 300g dairy-free dark chocolate, chopped
• 3 x 1-litre tubs Weis frozen dairy-free simply coconut dessert
• 8 ice-cream wafers
• 1/2 tsp Dutch-processed cocoa
• 1 tbsp coffee beans, to serve
• 1 tbsp coconut flakes, to serve

Method

• Step 1 Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan. Line the base and sides with baking paper, extending the paper 2cm above edges of pan.
• Step 2 Place coffee powder in a small bowl. Add boiling water. Stir until dissolved. Set aside to cool completely.
• Step 3 Grease 3 large baking trays. Mark 2 x 11cm x 20cm rectangles on 3 sheets of baking paper. Place, marked-side down, on prepared trays. Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute 30 seconds or until melted and smooth. Using the rectangles as a guide, spread 1⁄6 of the chocolate onto each rectangle to form a thin layer. Refrigerate for 10 minutes or until set.

• Step 4 Divide 1 litre of the coconut dessert between 2 bowls. Set aside for 5 minutes to soften (dessert should not be melted). Add 1 tablespoon coffee mixture to 1 portion. Mix well to combine. Spoon the plain portion of coconut dessert over base of prepared pan. Level with a spatula. Top with 1 piece of chocolate. Spoon over coffee mixture. Level with a spatula. Top with 1 piece of chocolate. Freeze for 1 hour or until rm.
• Step 5 Repeat process twice with remaining coffee mixture, coconut dessert and 3 pieces of chocolate (reserve remaining piece to decorate top). Top final layer with the wafers, trimming to fit. Cover. Freeze overnight.
• Step 6 Stand dessert at room temperature for 5 minutes. Turn onto a serving plate. Dust with cocoa. Break reserved piece of chocolate into shards. Top dessert with shards, coffee beans and coconut akes. Serve immediately.