Introduction: Tropicoco Bar

Picture of Tropicoco Bar

Go Tropo for the Coco

Step 1:

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You will need:

230g - White Chocolate Chips

500g - Icing Sugar

250g - Fine Desiccated Coconut

440g - Canned Pineapple Rings

425g - Canned Mango

Step 2:

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Take lid off canned mango.

Discard syrup.

Step 3:

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Place mango slices on paper towel.

Pat off moisture.

Step 4:

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Repeat with Canned Pineapple

Step 5:

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Put Mango and Pineapple in blender.

Blend until smooth.

Step 6:

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Add Coconut and Icing Sugar to Mango and Pineapple mixture.

Combine well.

Put to one side.

Step 7:

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Melt White Chocolate.

Step 8:

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Coat chocolate moulds to create an outer shell.

Pour out any excess chocolate back into bowl.

Step 9:

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Fill chocolate shells with pineapple/mango/coconut mixture.

Step 10:

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Pour remainder of chocolate to create base.

Leave to set properly.

Step 11:

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Remove from mould and eat.

NOTE: This recipe makes an extremely excessive amount of the filling compared to the chocolate it uses.

It could also be used as a filling / icing alternative for a cake or ice-cream topping. The choice is yours.


tomatoskins (author)2015-04-27

Sounds great and looks tasty! Thanks for sharing!

ThatHuman (author)tomatoskins2015-04-27

Thanks! It was. Not bad for something I made up as I was running around the supermarket I think.

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