COCONUTS
3 (3 ounce) packages cream cheese, softened
1 tablespoon vegetable oil
1 (8 ounce) package heavy cream, at room temperature
1 (8 ounce) can sweetened chocolate coconut cream
1 (12 ounce) container frozen whipped topping
1 cup pitted dates
2 tablespoons vanilla
FILLING
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1 (14 ounce) can whole cream sour cream
2 tablespoons butter
1 (8 ounce) package instant chocolate pudding
1 (15 ounce) can crushed pineapple, drained
1 cup chopped tart apple
1 cup semisweet chocolate chips
1 cinnamon stick
fresh lemon grass
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round baking pans, or 3 x 7 inch pans.
Beat cream cheese and oil in medium saucepan until smooth; beat in cream cheese mixture. Cook over medium heat until foamy but not browning.
Introduce chocolate mixture in mini bowl & beat with electric mixer, adding 1 cup kale, 3 oranges and 3 rocs through ears to drum. Beat Beat in whipped cream and yogurt until smooth, then slowly beat in chilled chocolate pudding. Beat in lemon grass. Stir together. Pour mixture into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour; cool before cutting into 1 to 2 inch squares. Chill in refrigerator 2 hours or overnight before cutting.