Coconut Popping Candy Cakes

Name: Coconut Popping Candy Cakes
Prep time: 15 min
Total time: 15 min
Ingredients: 150 g/5 oz/1⅔ cups shredded coconut; 250 ml/8 fl oz/1 cup coconut cream; 50 g/1¾ oz/¼ cup caster (superfine) sugar; 300 g/10 oz/8 cups marshmallows; 85 g/3 oz/5½ tbsp butter; 225 g/7 oz/7 cups rice crispies; 100 g/3½ oz plain (semisweet) chocolate; 30 ml/2 tbsp popping candy (optional)

Preparation info

Makes
24

Difficulty
Easy
Ready in
15 min

Appears in

No-Bake Cakes & Treats

By Hannah Miles

Published 2016

About

I love coconut – it is one of my favourite ingredients. I use long shredded sweetened coconut which is delicious but if you cannot find this you can use coconut shavings or desiccated coconut instead. Put the popping candy on just before serving for maximum “popping” effect.

Ingredients

150 g/5 oz/1⅔ cups shredded coconut
250

Cake
Gluten-free
Vegetarian

Method

Place the 24 muffin cases in the muffin tins.
Toast the coconut in a dry frying pan until light golden brown. Watch carefully as it can burn easily. When it is a light golden brown, tip out on to a plate. Do not leave in the pan as it will continu