Swirled coconut-ice lollipops
10
Easy
20 minutes“The swirling is inspired by Australian chocolatier extraordinaire Kirsten Tibballs, and the coconut ice by my youngest son, who always used to make a tray for the school cake sale.”- Abigail Donnelly
Ingredients
Method
- 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
Ingredients
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
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