Coconut sticks | No-bake festive dessert

Melt the butter in a saucepan, add the semolina, and toast over low heat until it turns pale (approx. 10-15 minutes). Remove from heat and stir in the sifted powdered sugar. Add the rum spoon by spoon until you get a well-formable, non-crumbly mixture.

From the still warm mixture, form small sticks or balls. Press the mixture firmly in your palms before rolling it into the desired shape. Let it dry until the next day.

The next day, melt the dark chocolate with the coconut oil over a double boiler. Prepare the shredded coconut in a bowl (it's worth choosing a coarser variety for a more striking result). Dip the sticks into the chocolate, then immediately roll them in the shredded coconut. Let them set completely on a wire rack.