Tropicoco Bar

Go Tropo for the Coco

Step 1:

You will need:

230g - White Chocolate Chips

500g - Icing Sugar

250g - Fine Desiccated Coconut

440g - Canned Pineapple Rings

425g - Canned Mango

Step 2:

Take lid off canned mango.

Discard syrup.

Step 3:

Place mango slices on paper towel.

Pat off moisture.

Step 4:

Repeat with Canned Pineapple

Step 5:

Put Mango and Pineapple in blender.

Blend until smooth.

Step 6:

Add Coconut and Icing Sugar to Mango and Pineapple mixture.

Combine well.

Put to one side.

Step 7:

Melt White Chocolate.

Step 8:

Coat chocolate moulds to create an outer shell.

Pour out any excess chocolate back into bowl.

Step 9:

Fill chocolate shells with pineapple/mango/coconut mixture.

Step 10:

Pour remainder of chocolate to create base.

Leave to set properly.

Step 11:

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.