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

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!