Dark Chocolate and Coconut Ice Lollies
Lindt Excellence Dark Coconut Bar 100g
- 175 ml full-fat milk
- 250 ml coconut milk
- 2 tbsp Greek yogurt
- 1 tsp clear honey or golden syrup, to taste
- To decorate:
- 100 g Lindt Excellence Coconut Intense, finely chopped
- 30 g chopped nuts
- 30 g desiccated coconut
Pour the milk and coconut milk into a blender. Add the greek yogurt and honey and blitz until smooth. Taste to check the sweetness, adding a little more honey if necessary.
Divide the mix equally between 6 ice lolly moulds. Seal and freeze for at least 5 hours or until set.
To serve: put the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and set aside.
Mix together the chopped nuts and desiccated coconut in a small bowl. Scatter over a plate.
Fill a deep bowl with warm water and briefly dip the moulds in to loosen. Remove the lollies from the mould and dip in the melted chocolate.
Sprinkle with (or dip into) the coconut mix. Repeat with the remaining lollies and serve.
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