White Chocolate Pineapple Icy-Pops
Search results for White Chocolate Pineapple Icy-Pops
Ingredients
What you need
1 medium pineapple, cut into approx 40 x 5cm wedges
225g CADBURY Baking White Chocolate Melts
½ cup toasted shredded coconut
1 medium pineapple, cut into approx 40 x 5cm wedges
225g CADBURY Baking White Chocolate Melts
½ cup toasted shredded coconut
White Chocolate Pineapple Icy-Pops
Search results for White Chocolate Pineapple Icy-PopsIngredients
What you need
1 medium pineapple, cut into approx 40 x 5cm wedges
225g CADBURY Baking White Chocolate Melts
½ cup toasted shredded coconut
1 medium pineapple, cut into approx 40 x 5cm wedges
225g CADBURY Baking White Chocolate Melts
½ cup toasted shredded coconut
What could look or taste more like a beach-side ice treat, Winter or Summer!
Method
1. INSERT an icypole stick into each piece of pineapple.
2. MELT the chocolate in a microwave safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted.
3. DIP each piece of pineapple in melted chocolate then in coconut before placing on a baking paper lined tray. Freeze until firm then store in an airtight container, in the freezer, until required.
2. MELT the chocolate in a microwave safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted.
3. DIP each piece of pineapple in melted chocolate then in coconut before placing on a baking paper lined tray. Freeze until firm then store in an airtight container, in the freezer, until required.
