These Coconut Lollipops do not only taste but also look like little coconuts. Try out this creative way to serve pralines, they are just too cute and tasty to pass up on. Covered in dark chocolate, you will find a silky roasted coconut ganache inside.
Special material requirements
24 Dark chocolate round truffle shells (3cm diameter) - click here to see how you can make these yourself
24 Lollipop sticks
Piping bag
Dot painting metal pen
Small candle
Bread brush (or any other brush with hard bristles)
Recipe
Yield: 24 lollipops | Difficulty: hard
Ingredients
Roasted coconut
80g desiccated coconut
Coconut praline paste
25g roasted coconut
25g sugar
1/2 tbsp water
pinch of salt
Roasted coconut ganache
152g white chocolate
30g heavy cream
23g coconut puree (10% sugar)
23g butter (room temperature)
20g coconut praline paste
20g roasted coconut
2 1/2 tsp Malibu
Decoration
600g dark chocolate (tempered)
Directions
Roasted coconut
Preheat your oven to 170°C fan.
Evenly spread the coconut on a pan and roast for approx. 6 minutes, until golden brown.
Let it cool down.
Coconut praline paste
Place sugar and water in a saucepan and bring it to a boil on medium heat.
As soon as the sugar reaches a nice caramel colour, pour it onto a silicone mat or baking paper and let it cool down.
Place the caramel, roasted coconut and salt in a blender and blend in impulses until you get a smooth, liquid paste.
Roasted coconut ganache
Place the white chocolate and coconut praline paste in a bowl or tall container and set aside.
Place the heavy cream and coconut puree in a small saucepan and heat it up on low to medium heat.
Shortly before it boils, remove it from the heat and pour it over the white chocolate.
Let it sit for a minute, then emulsify with an immersion blender.
Add the butter and Malibu and emulsify again.
Finally add the roasted coconut and blend one more time.
Transfer the ganache into a piping bag and use it at around 34°C.
Assembly
Pipe the ganache into the chocolate shells, leaving a bit space for the lollipop stick and let it set.
As soon as the ganache is a bit firmer but not completely set, insert the lollipop stick and place the lollipops in the fridge.
Decoration
Temper your dark chocolate and transfer it in a high container or cup for dipping.
As soon as the ganache has firmed up, take the lollipops out of the fridge.
Dip them one by one in the tempered chocolate and tap off any excess.
Wait until the chocolate has set, meaning it is not wet anymore when you touch it, but not still soft.
Brush over the chocolate with the bread brush from top to bottom around the lollipop, until it has the texture of a coconut.
Light the candle and use it to gently heat up the tip of the dot painting pen.
Melt 3 holes on top of the lollipop as seen on the pictures above to make it look like coconuts.
Place the lollipops in the fridge for 20 minutes, after they are ready to be served.
Notes
Round chocolate truffle shells: If you cannot find shells with 3cm diameter, you can also use smaller ones, which will yield more lollipops. You can also make the shells yourself by following the steps in my tutorial: How to: Round Truffle Shells.
Coconut praline paste: You will make more praline paste than needed for this recipe because it is difficult to blend less ingredients in a mixer. You can use the rest of the praline paste as a spread on your bread, as a sauce for granola and yoghurt bowls etc.
Roasted coconut ganache: If you do not want to have alcohol in your lollipops, you can leave out the Malibu.
Decoration: Prepare a tall glass filled with rice to use as a stand and place your lollipops in it while waiting for the chocolate to set.