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Withe a white chocolate coconut coasting

Okay guys! Now I know that I have only just posted a cherry ripe recipe here, but I loved the flavour combo so much I decided to turn a batch into these Cherry Ripe Brownie Pops! And needless to say, they were a huge hit! *Confession time*… I ate 3 while photographing them. #sorrynotsorry.

If you haven’t had a chance to try my latest cherry ripe recipe then never fear, these pops are here to save you! They are seriously good and seriously cute, perched on their own paddle pop sticks. Mums, they would be the perfect party food…for everyone else they are just the perfect food in general, haha!

Difficulty: Easy!

Parties aside though, sometimes there is nothing better than sitting down after a long day (or a long morning for us mums!) and enjoying something totally decadent, filled with totally necessary calories and a cup of strong coffee. And, as you might be able to see, I couldn’t even wait for mine to set before I dived right in… I blame my dessert addiction...

Now there are two variations you can use to achieve equally tasty results. A cheat’s version - which is perfect if you are in a hurry - or a more indulgent version - which takes a little more TLC...but is well worth it!


The cheat's version is delicious but provides a smaller quantity and a slightly less gooey brownie texture/taste. This is because it’s blended with chocolate cookies rather than soft, homemade brownies. 

Whichever version you choose, both will bring you an amazing end result and a super scrumptious treat!

Did I mention they are blitzed with chocolate fudge sauce?! I know what you are thinking…’let’s get started already, I’m hungry’! Okay, but make sure you save some for your guests, I almost didn’t.

Difficulty: Easy!

Gather The Following...

Now, Lets Begin!

Start by making your brownie, to do this, begin by preheating your oven to 180c and line a brownie/slice tin with baking paper, set aside.


In a large bowl whisk together the oil, sugar, eggs and vanilla in a bowl until thoroughly combined. Sift the remaining dry ingredients into the wet mixture, and fold until silky and smooth.


Pour the batter, into the prepared tin and pop it in the oven to bake for 25-30 mins.


Once the brownie is cooked, remove it from the oven and allow it to cool in the tin.


Once the brownie has cooled, place melted copha, cherry extract, cherries, condensed milk and coconut into a food processor, followed by the cooled brownie. For the cheat's version: simply replace the brownie with the Tim Tam Biscuits.

Blitz until the mixture begins to come together. With the processor still running on a low speed, slowly drizzle in the chocolate fudge sauce until the mixture is creamy and lump free.


Remove the mixture from the food processor and transfer into a clean air tight container - pop it in the freezer to set.


Once the mixture has set (1-2 hours), remove the mixture from the freezer and roll into balls, using 2 tablespoons of mixture per ball.


Line a baking tray with baking paper and place each rolled ball onto the tray. Gently press a paddle pop stick into the centre of each, ¾ of the way into it.


Once you have used all of the mixture place them back into the freezer to set, roughly 1 hour.


When your pops have almost set, prepare your coating. To do this, melt your white chocolate in the microwave for 1 ½ minutes, stirring every 30 seconds until completely smooth. Add in the melted coconut oil and stir until smooth. Prepare your desiccated coconut in a small bowl, ready to coat.


Remove your pops from the freezer and dunk each one into your melted chocolate mixture, shaking of any excess before dunking them into the prepared coconut. The chocolate will harden quickly if the pops are frozen so you will need to do this quickly.


Serve and enjoy! These pops can be kept refrigerated or frozen and can be eaten at both temperatures, it’s all in how you prefer it – a little creamier or more solid – either is fantastic!


*I coloured my coconut with a drop of red colouring but you can opt to have pure white coconut.


2 x 200g packets Dark Chocolate Tim Tam Biscuits



¾ cup Vegetable Oil

1 ½ cups Sugar

3 Eggs

1 tsp Vanilla Extract

¾ cup Flour, sifted

½ cup Cocoa, sifted

1/3 tsp Baking Powder

A pinch of Sea Salt


100g Copha, melted

A few drops of Cherry Extract or Essence

200g Red Glacé Cherries, finely chopped

1 x 395g can Condensed Milk

4 cups Desiccated Coconut

¼ cup Chocolate Fudge Sauce, homemade or store bought (find my recipe here)

Paddle Pop Sticks


325g White Chocolate Melts

3 Tbls Coconut Oil, melted

1 ½ cup Desiccated Coconut

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