Frozen Coconut Lollipops

Credit: Mathilde de l'Ecotais

Milk-caramel sauce

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Ingredients (4 people)


Step 1: Preparing the ice cream

Mix all the ingredients in a cul-de-poule or round-bottomed mixing bowl. Heat to 183°F (84°C) in a double boiler, then cool to 39°F (4°C). Let sit and process in the ice cream maker. Leave to set in the freezer in order to be able to form scoops with an ice cream scooper. Once done, skewer a lollipop stick in the center of each scoop.

Roll each ball in the grated coconut and keep refrigerated.

Step 2: Preparing the milk-caramel sauce

Heat the heavy cream and remove from heat before it simmers. Cook the sugar in a dry pan to make a caramel, and deglaze with hot cream. Let cool and set aside in a cool place.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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