Maple, Coconut and Milk Chocolate Popsicles
Photography by Manja Wachsmuth.
If you’re a fan of the classic Bounty bar, then look no further. This simple recipe is a great one for creating a “wow” factor with limited ingredients in the pantry. For an extra chocolatey kick, add a tablespoon of good-quality dark cocoa to the mix.
Serves: 4
INGREDIENTS
Popsicles
1 can coconut cream
2 tablespoons maple syrup
½ banana, peeled and cut into chunks
Dip
225 grams milk chocolate
90ml canola oil
METHOD
Place popsicle ingredients in a food processor and blend until smooth. Pour into popsicle moulds. Freeze for an hour, then add popsicle sticks and continue to freeze for 4–5 hours.
Dip: Line an oven tray with baking paper and place in the freezer. You will place your ice blocks on this once dipped.
In a medium-sized saucepan melt together the chocolate and oil, stirring occasionally to ensure it becomes smooth. Remove from heat once fully melted and pour mixture into a small glass jug or glass (something small and narrow is needed to ensure the popsicle can be submerged). Leave the liquid to cool until lukewarm. Remove your pre-frozen tray from the freezer. Dip your popsicles one by one into the melted chocolate and gently shake them to remove any excess drips and place them on the pre-frozen tray.
As the chocolate starts to turn to a matte finish, sprinkle over the toasted coconut and place on the pre-frozen oven tray. Return tray to freezer until ready to serve
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