Introduction: Tropicoco Bar
Go Tropo for the Coco
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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
Take lid off canned mango.
Place mango slices on paper towel.
Pat off moisture.
Repeat with Canned Pineapple
Put Mango and Pineapple in blender.
Blend until smooth.
Add Coconut and Icing Sugar to Mango and Pineapple mixture.
Put to one side.
Melt White Chocolate.
Coat chocolate moulds to create an outer shell.
Pour out any excess chocolate back into bowl.
Fill chocolate shells with pineapple/mango/coconut mixture.
Pour remainder of chocolate to create base.
Leave to set properly.
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.
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