2 1/2 cups of milk (600 ml)
3 egg yolks passed through a fine-mesh sieve
1 can of condensed milk (395 g)
A few drops of vanilla extract
2/3 cup of shredded coconut (85 g) or (65 g)
3 whites
1/2 cup plus 3 tablespoons of cornstarch (130 g)
FOR THE SAUCE
1/2 cup of chocolate chips (45 g)
1/2 cup of water (120 ml)
FOR DECORATION
1/4 cup of shredded coconut (32 g) or (25 g)
2 1/2 cups of milk (600 ml)
3 egg yolks passed through a fine-mesh sieve
1 can of condensed milk (395 g)
A few drops of vanilla extract
2/3 cup of shredded coconut (85 g) or (65 g)
3 whites
1/2 cup plus 3 tablespoons of cornstarch (130 g)
FOR THE SAUCE
1/2 cup of chocolate chips (45 g)
1/2 cup of water (120 ml)
FOR DECORATION
1/4 cup of shredded coconut (32 g) or (25 g)
Melt the milk, egg yolks, condensed milk, and vanilla extract in a large saucepan
Bring to medium heat, stirring constantly with a wooden spoon, until it thickens slightly
Remove from heat, let cool, and stir in the coconut
Beat the whites until soft peaks form
Add 3 tablespoons of cornstarch at a time, beating well after each addition, until stiff peaks form
Mix the whipped cream with the coconut mixture gently. Reserve
MAKE THE SAUCE: melt the chocolate chips with water in a small saucepan over high heat, stirring constantly
Remove from heat and let cool
Pour the remaining cornstarch into a 23 cm diameter mold with a hole in the center
Place it directly under the broiler to form a caramel crust
As the caramel forms, tilt the mold circularly
Remove from heat and spread the caramel evenly throughout the mold
Let cool
Pour the chocolate sauce into the prepared mold
Follow by pouring in the coconut cream mixture
Cover with plastic wrap and freeze for about 4 hours or until set
Briefly place the mold under the broiler before serving to release the popsicle
Dress with shredded coconut
199 calories per serving
