Treat yourself without turning on the oven during these hot summer days.
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| Makes approx 6 - 8 Sweetness - 1/3 Difficulty - 2/3 6-8 large ripe strawberries, stems removed 1 cup organic dark chocolate chips shredded coconut dash of oil 6-8 ice pop sticks Insert an ice pop stick over halfway into each strawberry. Place on a large plate and put in the freezer for two or three hours to harden. Five minutes before you remove the strawberries from the freezer, add the shredded coconut to a small plate, and melt the chocolate chips in a saucepan over low heat. Stir with a spatula until melted and remove from heat. If the chocolate is thick, add a dash of oil to it. (Do not add water) Remove strawberries from freezer. Try to avoid handling them with their sticks. Use the spatula or a spoon to cover each strawberry with chocolate. Roll it in the shredded coconut or sprinkle it on top while the chocolate is still wet. Allow to dry for a few seconds before placing back on the plate. Freeze for another 30 minutes to set. Best served frozen, but also tastes great mushy! |
Great pics!
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ReplyDeletei just tried this recipe then. it was a nice change but becareful when you spread the chocolate coating. At first i dipped the whole berry in a bowl of melted chocolate, then rolled it on a bed of crushed peanuts and shredded coconuts. I think, with this way, everything is less messy. However, the chocolate coating would be really thick and might dominate the flavour and texture of the strawberries. Then... I tried to spread the coating lighter and thinner. The problem then was the chocolate set too quickly before i could roll those coated strawberries in coconut and nuts! If you do the step quick enough, the nuts would still be able to stick on the coating's surface, however, it wouldnt be as pretty as those which have a thick coating of chocolate..
ReplyDeleteRegardless, the pops tasted nice!!! Especially when they were mushy. Yummmm
hey dieu, if the chocolate ends up being too thick, just add some oil to it to get desired consistency.
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