Coconut and ginger Cake Pops

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9p
35 min

What you need

1/3 cup / 80 g of natural yoghurt 4 tbsp / 40 g of 0.4º olive oil 1/3 cup / 70 g of sugar 1 large egg (60 g) 1 ½ teaspoons of baking powder ¾ cup / 95 g of flour ¼ cup / 35 g of shredded coconut 1 teaspoon of ground ginger

Así puedes prepararlo

1. Preheat the oven at 375 F / 190°C.Using a whisk, beat the yoghurt in a bowl with the oil, sugar and egg. 2. Add the sifted flour with the baking powder, coconut and ginger and beat until the mixture is smooth. 3. Using the Decomax, fill the semi-spheres of the base of the mould to the brim and put on the lid. 4. Bake the Cake Pops in the oven for 12-15 minutes at 375 F / 190°C until they have risen.Remove from the oven, leave to cool for a few minutes before removing from mould. 5. Insert the sticks into each Cake Pop. To coat: 6. Melt the chocolate with the butter and cream in a bain marie. 7. Carefully coat the Cake Pops in the chocolate glaze, remove any excess glaze, place them in the holes of the lid and leave to dry in the refrigerator for 30 minutes. 8. Decorate with the shredded coconut.

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