Salted Coconut Pops with Chocolate Glaze
Its a typical middle european summer here in Germany. Kind of warm, kind of cold and some days are straight up boroughed from autumn. (Damn you autumn, you have to wait!). For those rather sunny days, I wanted to try something new, for my both my photography and my sweet tooth. And my sister, a newby vegan.
Some very known ice-pop brand currently has brought out coconut ice-pops and I love them. So tasty and fresh, coated with dark chocolate, perfect to recreate. Or kind of inspiration for me to blog again, at least.
Examens are finally over. A relief for me. Not so much for my creativity. Its on a peek of downhill cruising. Nope, and I accepted it. My brain can't be nicely creative, if I have to think about other time consuming things constantly. Should be good after I am done with them. But no,no. Like a potato bag. I am like that for some days, and potato bags are not known for being wonderfully creative.
What brought me back to life? Or rather the part of my brain which should be there for creative splurges? Well, I read a very nice book by Hélène Dujardin, called "Plate to Pixel - Digital Food Photography & Styling". For a starter like myself, just the right thing to read.
Now I am back on track, with these Salted Coconut Ice-Pops with Chocolate glaze. Quick and easy (like almost all my recipes are anyway). The coconut-shreds are slightly salted for that kind of salty-sweet flavor combination, that it known to work very well and add some depth to a plain sweet treat.
Enjoy your summery day with some homemade popsicles, until next time,
Wishing you a wonderful day
Now lets hop into the recipe -->
Salted Coconut Pops with Chocolate Glaze
Ingredients:
1 can coconut milk
5 drops vanilla extract
100g coconut cream (tweeted, used for cocktails)
50g grounded coconut
50g dark chocolate
handful coconut shreds (big ones)
pinch of salt
Instructions:
mix coconut milk, cream, grounded coconut and vanilla extract into a blender and mix until smooth
test, if you like the sweetness, if its not sweet enough, add more coconut cream
carefully pour into a popsicle mold and fill just under the rim, add wooden sticks
let it freeze over night or at least 5-6h
just before taking them out, place the coconut shreds in the oven, sprinkle salt on top and bake at 100°C (212°F) for about 10min, keep your eye on them, they can burn easily
let them cool down
melt the chocolate over a hot water bath
take pops out of the molds, place them onto parchment paper and quickly add chocolate over the tops, as well as the shreds
place them back into the freezer for a little while, just so the chocolate set completely.
Enjoy your vegan coconut pops