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Ingredients
- 12 cup shredded coconut
- 300 g milk chocolate
- 2 12 cups cocoa, pops
- 12 pedestal popsicle sticks
- 6 bananas, peeled and cut in half
Method
- Pre-heat oven to 180C.
- Place the coconut onto a baking tray on the middle to top shelf of the oven and allow coconut to turn golden brown, remove from oven and cool.
- Place the chocolate into a medium bowl and place in the microwave for 1 minute, stir well and return to the microwave another minute.
- Mix the Kellogg's Coco Pops and the coconut together and put onto a plate.
- Push the popsicle sticks into the base of the bananas and quickly dip in the warm chocolate, roll the banana in the Kellogg's Coco Pops and the coconut and place onto a baking sheet lined with greaseproof paper.
- Refrigerate until required; allow to stand 5 minutes before serving.
