I was also super tempted to dip them in a
raw white chocolate mixture — but chose to spread a little coconut yoghurt over the tips instead.
So my piña colada lamingtons have a pineapple filling sandwiched between two layers of coconut sponge cake and coated in a
coconutty white chocolate mixture before rolling into desiccated coconut.
Drizzle with
the white chocolate mixture by squeezing it through the hole in the ziplock bag.
Remove from heat, then spread half of
the white chocolate mixture in the bottom of the prepared pan.
Remove the bowl from the mixer and stir in half of
the white chocolate mixture using a rubber spatula.
Line an 8 × 8 baking dish with parchment paper and pour
the white chocolate mixture in and be sure it is evenly distributed.
Repeat the same process with
the white chocolate mixture.
Once
the white chocolate mixture has cooled remove your apples from the freezer.
I tried to be very careful with combining
the white chocolate mixture with the whipped cream, but... eek!
Stirred a couple of tbsp into the white chocolate, then folded
the white chocolate mixture into the remaining cream until just combined.
Gradually incorporate whipped cream into
the white chocolate mixture.
Combine the flour and salt; fold into
the white chocolate mixture using a rubber spatula or wooden spoon.
Dip each strawberry into
the white chocolate mixture and set on a piece of parchment paper.
After
the white chocolate mixture has been sitting for 3 - 5 minutes, whisk until completely smooth - this can take a few minutes.
Stir 1/3 of the whipped cream into
the white chocolate mixture to loosen it, then fold the remaining cream into the mixture until combined.
Add remaining ingredients: once the butter -
white chocolate mixture is a bit cooled, add both sugars and stir well.
You can even make two - tone fudge by combining
this white chocolate mixture with some peanut butter or chocolate fudge.
Add
the white chocolate mixture, stirring just until combined.
Pour warm coconut milk over
white chocolate mixture, then add lime juice, vanilla, and salt.
Pour over
white chocolate mixture; swirl gently with a knife.
Using a whisk, mix one - third of the whipped cream to
the white chocolate mixture to lighten it.
Dip marshmallows into
the white chocolate mixture, allowing excess to drip.