Why You’ll Love This Recipe

I love this recipe because it’s playful, luxurious, and guaranteed to impress. The cob loaf coated in white chocolate and coconut looks stunning on the table, while the creamy filling inside is packed with crunchy pistachios, crispy rice bubbles, and bursts of cherry sweetness. It’s a crowd-pleasing dessert that’s great for dipping with biscuits or fruit, and it can be made ahead with ease. I find it’s a showstopper for parties, celebrations, or when I simply want to treat everyone to something extra special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

360g white chocolate, chopped
600ml thickened cream
1 tsp vanilla extract
1 cob loaf
85g (1 cup) desiccated coconut
290g white chocolate melts, melted
20g (1/2 cup) rice bubbles
105g (1/2 cup) glace cherries, roughly chopped
75g (1/2 cup) pistachio kernels, chopped
Raffaello chocolates, to decorate
Maraschino cherry (optional), to decorate
White Tim Tams, to serve
Loaker white coconut biscuits, to serve

Directions

Step 1
I begin by placing the chopped white chocolate in a heatproof bowl. In a small saucepan, I heat the cream over medium heat until it just begins to simmer. I pour the hot cream over the chocolate, let it stand for 5 minutes, then stir in the vanilla until the mixture is smooth and silky. I refrigerate it for about 2 hours, stirring occasionally, until it thickens to the consistency of heavy cream.

Step 2
While the mixture chills, I prepare the cob loaf. Using a serrated knife, I slice about 4cm off the top and scoop out the soft bread from the center, leaving a sturdy shell about 1.5–2cm thick. I set the bread aside for another use.

Step 3
In a large bowl, I place the desiccated coconut. I use a pastry brush to coat one quarter of the cob’s outer surface and rim with the melted white chocolate melts. Holding the cob over the bowl, I sprinkle it generously with coconut to coat. I repeat this process, working in sections, until the entire cob is covered. I reserve the remaining melted chocolate and coconut for later.

Step 4
I stir the rice bubbles and 2 tablespoons each of the chopped glace cherries and pistachios into the leftover melted chocolate. I spoon this mixture around the rim of the cob for a decorative, textured edge. I don’t worry if some falls inside—it gets easier to handle as it begins to set.

Step 5
Once the chilled chocolate mixture is ready, I use electric beaters to whip it until it becomes light and fluffy, similar to whipped cream. I gently fold in the remaining cherries, pistachios, and any leftover coconut. I spoon this luscious mixture into the prepared cob loaf, filling it to the top. To finish, I decorate it with Raffaello chocolates and a maraschino cherry for an elegant touch. I serve it surrounded by White Tim Tams and Loaker white coconut biscuits for dipping.

Servings and Timing

This recipe serves about 12 people. It takes roughly 30 minutes to prepare and 5 minutes to assemble, plus 2 hours of refrigeration time. It’s a dessert that looks impressive but is surprisingly simple to make ahead.

Variations

Sometimes I like to add dried cranberries or apricots for extra color and flavor. I’ve also swapped pistachios for almonds or macadamias for a different kind of crunch. If I want a touch of spice, I stir a pinch of cinnamon or nutmeg into the filling. For a lighter touch, I serve it with fresh strawberries, raspberries, or pineapple slices on the side for dipping.

Storage/Reheating

I keep the finished cob covered in the fridge for up to 2 days. It’s best served chilled so the filling stays firm and creamy. I don’t reheat it, but I let it sit at room temperature for about 10–15 minutes before serving so it’s easy to dip. If there are leftovers, I transfer the filling to an airtight container and refrigerate separately—it’s delicious as a sweet spread on crackers or fruit.

FAQs

Can I make this cob ahead of time?

Yes, I often make it the day before and keep it chilled in the fridge. It holds its shape perfectly and tastes even better the next day.

How do I keep the cob from going soggy?

I make sure the filling is well chilled before adding it to the cob and only assemble it just before serving.

Can I use milk or dark chocolate instead of white?

Yes, but the flavor will be richer and less sweet. I prefer white chocolate for its creamy, delicate taste.

What can I serve with the cob?

I like serving it with biscuits, wafer sticks, or fresh fruit for dipping.

Can I freeze the filling?

Yes, it freezes well for up to a month. I thaw it in the fridge overnight before serving.

What can I use instead of pistachios?

Almonds, macadamias, or cashews work beautifully and give a similar crunch.

How do I make it look extra decorative?

I top it with Raffaello chocolates, a maraschino cherry, and an extra sprinkle of coconut for a snow-like finish.

Can I make a smaller version?

Yes, I use a mini cob loaf and halve the filling quantities—it’s perfect for smaller gatherings.

Is this dessert suitable for kids?

Definitely. It’s creamy, crunchy, and fun to eat, especially with cookies or fruit for dipping.

How do I get an even coating of chocolate and coconut?

I work in small sections, brushing on the chocolate and sprinkling coconut right away—it helps create a neat, even finish.

Conclusion

This white chocolate celebration cob is one of my favorite desserts to make when I want something spectacular and indulgent. I love how the creamy filling, crunchy nuts, and chewy cherries come together inside the crisp, chocolate-coated cob. It’s a stunning centerpiece that tastes as good as it looks, perfect for sharing with friends and family at any special gathering.