Do you have any broth left over after enjoying one of our delicious sweet fondues? Great! Now you can try these refreshingly exotic popsicles.
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Ingredients
Sweetened fondue stock
2 tablespoons cornstarch
100 grams white chocolate
2 tablespoons virgin or deodorized coconut oil
¼ cup sweetened shredded coconut
Preparation
Bring remaining stock to the boil in a saucepan.
Thicken with 2 tablespoons cornstarch diluted in 3 tablespoons cold water, ensuring a good bubbling for 1 minute.
Pour into popsicle molds and freeze for 24 hours before unmolding, keeping them in the freezer until ready to decorate.
To decorate, place a cookie sheet in the freezer.
Melt 100 grams white chocolate with 2 tbsp coconut oil in a double boiler.
Toast ¼ cup of sweetened shredded coconut, taking care not to burn it.
Arrange the popsicles on the baking sheet and top with the white chocolate, decorating with the toasted coconut without waiting (it's easier to do this in pairs).
A few tips
Use your popsicles as exotic ice cubes by tipping them into a glass containing your favourite drink!
Got any broth left over after filling your popsicle molds? This preparation can easily be transformed into a vegan smoothie. Simply combine it with slices of frozen ripe banana in a blender until the desired consistency is reached.
