Popsicles with sweet fondue broth

Ingredients

Sweetened fondue stock

2 tablespoons cornstarch

100 grams white chocolate

2 tablespoons virgin or deodorized coconut oil

¼ cup sweetened shredded coconut

Preparation

• Bring remaining stock to the boil in a saucepan.
• Thicken with 2 tablespoons cornstarch diluted in 3 tablespoons cold water, ensuring a good bubbling for 1 minute.
• Pour into popsicle molds and freeze for 24 hours before unmolding, keeping them in the freezer until ready to decorate.
• To decorate, place a cookie sheet in the freezer.
• Melt 100 grams white chocolate with 2 tbsp coconut oil in a double boiler.
• Toast ¼ cup of sweetened shredded coconut, taking care not to burn it.
• Arrange the popsicles on the baking sheet and top with the white chocolate, decorating with the toasted coconut without waiting (it's easier to do this in pairs).

A few tips

• Use your popsicles as exotic ice cubes by tipping them into a glass containing your favourite drink!
• Got any broth left over after filling your popsicle molds? This preparation can easily be transformed into a vegan smoothie. Simply combine it with slices of frozen ripe banana in a blender until the desired consistency is reached.