Bounty Pop Bouquet
It only takes 5 ingredients and less than an hour to make a gorgeous Bounty Pop Bouquet. The Bounty balls are made of desiccated coconut and condensed milk. After freezing them, the Bounty balls are dipped into melted chocolate and decorated with desiccated coconut and sugar hearts.
Skewered up and stuck into soil, they are a cute alternative to your usual flower bouquet and make a great present for birthdays, Valentine’s and Mother’s day. They are also a decorative, sweet treat on any party buffet.
Ingredients
For 15 balls
Preparation Time: 15 minutes + 30 minutes freezing time
400 ml condensed milk
250 g desiccated coconut (plus some more for decorating)
150 g dark chocolate
150 g white chocolate
Heart-shaped sprinkles
about 15-20 cm long skewers
Method
In a large bowl, mix 400 ml condensed milk and 250 g desiccated coconut using a spoon until evenly combined.
Form the coconut mixture into balls (about 2 cm diameter).
Freeze balls for at least 30 minutes. If you have more time for them to chill in the freezer even better.
Melt 150 g dark chocolate (in the microwave or a small saucepan on low heat whilst stirring frequently).
Skewer up half of the coconut balls one by one and dip into the chocolate until fully covered. Place on a baking paper sheet or oven rack and sprinkle with desiccated coconut as long as the chocolate is liquid.
Melt white the chocolate and repeat the process. Sprinkle with little hearts.
Let the Bounty Pops sit until the chocolate has fully hardened.
Fill a flower pot with soil and decorative white pebbles and stick Bounty Pops in.
The Bounty Pops are best stored in an air-tight container in the fridge so they stay juicy.
Enjoy!
Let me know if you have made this recipe. I am looking forward to your reviews in the comment box or share your pictures with me on social.
