Lamington pops

1.Split vanilla bean lengthways; scrape out seeds. Stir cream, milk and vanilla bean and seeds in a medium saucepan over medium heat until almost boiling. Whisk sugar and egg yolks in a medium heatproof bowl for 3 minutes or until pale. Whisking continuously, gradually add the hot cream mixture to the egg yolk mixture until combined. Return the mixture to a clean pan; stir over low heat, without boiling, for 10 minutes or until the mixture thickens slightly and coats the back of a spatula. Pour into a large bowl placed over a large bowl of ice. Stir occasionally for 45 minutes or until cool. Remove the vanilla bean. Refrigerate for 1 hour or until cold.

2.Combine the raspberries, sifted icing sugar and juice in a small bowl; crush coarsely with a fork.

3.Pour custard into 10 x ⅓-cup (80ml) moulds, layering with small amounts of the raspberry mixture. Freeze for 1 hour or until starting to firm. Insert sticks; freeze pops for 8 hours or overnight until firm.

4.Place the moulds in a bowl of water at room temperature; pull sticks quickly to remove pops from moulds. Transfer to a tray lined with baking paper. Return to the freezer for 2 hours or until very firm.

5.Place chocolate and cocoa butter in a small heatproof bowl over a small saucepan of simmering water (do not allow base of bowl to touch water); stir until smooth and melted. Cool for 5 minutes; transfer to a small jug or jar. Dip pops, one at a time, in chocolate mixture, shaking off excess. Transfer pops to a tray lined with baking paper. Sprinkle coconut over chocolate; freeze for 30 minutes or until chocolate is firm (if you use cocoa butter, it will set instantly).