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desiccated coconut

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Afternoon tea

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20 minutes

Afternoon tea

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40 minutes (or 2 hours if baked in batches)

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20 minutes

Afternoon tea

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40 minutes

Afternoon tea

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Afternoon tea

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20 minutes

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8 minutes

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Curried lentils with air-fryer cauliflower bites

45 minutes

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Swirled coconut-ice lollipops

Swirled coconut-ice lollipops

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 20 minutes

Ingredients

250 g icing sugar
250 g sweetened condensed milk
200 g desiccated coconut
300 g white chocolate, melted
pink and orange gel food colouring

Method

1. Mix the icing sugar and condensed milk in a bowl; it will be quite stiff .

2. Add the coconut and combine until it all comes together.

3. Roll into balls and chill to set.

4. Pour the melted chocolate into a deep baking dish, add a few drops of food colouring and swirl to create a marbled eff ect.

5. Stick a lollipop stick into each ball, then gently dip the coconut ice balls into the chocolate. Allow to set.

Find more coconut recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Jacqueline Burgess and Emma Barbieri

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Cottage cheese cookie dough

Aunty Ven’s everything crunchies

Hertzoggie cake

Aunty Bev’s mud cake

Cheat’s lamingtons and snowballs

Nectarine-and-oat crumble

No-bake chocolate tarts

Coconut ice bars

Leftover rice chocolate bars

Air-fryer baked chocolate chip protein oats

Curried lentils with air-fryer cauliflower bites

Swirled coconut-ice lollipops

Swirled coconut-ice lollipops

Ingredients

Method