Tropicoco Bar

Go Tropo for the Coco

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.

Discard syrup.

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.

Combine well.

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.