ingredients
50 g coconut milk powder
2 tsp sweetened condensed milk
125 ml warm water
1/4 cup shredded coconut
15 white chocolate melts
80 ml chocolate topping
80 ml Malibu
40 ml crème de cacao liqueur
40 ml vodka
1 tray ice cubes *to serve
45 g Bounty chocolate bar *to serve halved diagonally
1 packet mini Bounty bars *to serve *optional
method
- Combine the coconut milk powder, condensed milk and water in a bowl. Use a fork to whisk until dissolved. Set aside to cool.
- Arrange the coconut in a thick ring on a plate, slightly larger than the rim of your serving glasses.
- Arrange the chocolate melts on a microwave-safe plate. Place the plate in the microwave and heat on High for 1 minute or until melted. Dip the rim of a glass into the chocolate, moving it into the chocolate slightly so the rim is covered about 7mm down the outside. Immediately dip into the coconut and press well. Repeat with remaining glass and coconut.
- Drizzle the chocolate topping in stripes down the inside of each glass. Pour the Malibu, crème de cacao and vodka into a jug. Add the coconut milk mixture and ice cubes. Stir briefly, then strain out the ice. Pour into the prepared glasses. Thread the halved Bounty bar onto toothpicks to use as a swizzle stick.
recipe notes
Use condensed milk from a tube, so you don’t have to open a whole can.
Credits: Best Recipes