Coconut and raspberry jelly pops

Coconut& raspberry JELLY POPS
30 Item



1.Using a fork, combine cake crumbs and frosting in a medium bowl. Roll level tablespoons of mixture into balls. Place balls on a baking paper-lined tray, freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Make jelly according to packet instructions; pour into a shallow baking pan. Refrigerate for about an hour or until jelly has thickened slightly.
3.Stir chocolate in a small heatproof bowl over a small saucepan of simmering water until smooth (don’t let water touch base of bowl). Dip the end of one stick into the chocolate, then push it halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for about 5 minutes to set.
4.Transfer partially-set jelly to a small bowl or jug; place coconut in another small bowl. Dip one cake pop into jelly; rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess jelly to drip back into the jug. Dip pop in coconut to cover jelly completely. Stand cake pop upright in a styrofoam block. Repeat with remaining cake pops, jelly and coconut. Refrigerate until set.
5.Carefully slide straws over sticks, pushing them up into pops until they feel secure.

You can use any flavoured jelly you wish.


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