lamington coconut popsicles

  • 2 cups (500ml) coconut cream
  • ¼ cup (90g) honey
  • 100g 70% dark chocolate, melted
  • 1 teaspoon vegetable oil
  • ¼ cup (20g) shredded coconut 
  1. Place the coconut cream and honey in a large jug and whisk to combine. Pour the mixture into 8 x ⅓-cup-capacity (80ml) popsicle moulds and insert the popsicle sticks. 
  2. Freeze for 4–5 hours or until frozen. Place the chocolate and oil in small bowl and mix to combine. 
  3. Remove the popsicles from the moulds and drizzle with the chocolate and sprinkle with the coconut. Serve immediately. Makes 8. 
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