Social-Feeds-Cookbook-2016

CocOnut and ChocOlate PoPs
By @thehealthyhunter
Cooking difficulty: medium
15 minutes (cooking) + 5 hours (freezing)
Serves 4
“I love the combination of chocolate, creamy vanilla and toasted coconut. These easy
to make icy poles can be made in the morning for a delicious afternoon treat on a hot
Melbourne day.”
Ingredients
Method
400ml coconut cream
2 tbs cacao or cocoa powder
4 tbs desiccated coconut
3 tbs coconut flakes (or shredded)
1 tsp vanilla extract
4 tsp maple syrup
Equipment Required
4 100ml ice cream / popsicle moulds
In a small pot combine ¾ cup of the coconut cream, 2 teaspoons of maple
syrup and the cacao powder. Place on low heat and stir continuously until well
combined. Remove from heat.
Pour the cacao mix into 4 ice cream moulds, place in the freezer for 1 – 1.5 hours, then
stick an ice cream stick into each ice cream. Make sure you leave enough of the stick at
the top of the mould for you to hold!
Meanwhile, in a medium bowl, preferably one that’s easy to pour from, mix
together the remaining coconut cream, maple syrup, the vanilla and desiccated
coconut. Pour this mixture on top of the semi–frozen chocolate ice cream. Return
to the freezer to set for 4 hours.
While this is happening, heat your oven to 150°C and line a tray with baking paper.
Place the coconut flakes on this and toast in the oven for a few minutes until golden.
Remove and allow to cool.
Once the ice creams have frozen take them out of their moulds (use your hands to warm
the moulds), lie on parchment paper and sprinkle the toasted coconut over one side.
Place in a sealed container lined with baking paper, and return to the freezer until
ready to eat. I think they’re best when you get them out of the freezer at least
5 minutes before eating. Yum!
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