three cakesicle twisters beside carton of avonmore performance whipping cream



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  • 12 Portions
  • Coconut Mousse

    • 300g Coconut Puree
    • 200g Yoghurt
    • 120g Caster Sugar
    • Zest of 1 Lime
    • 4 Leaves Gelatine
    • 50ml Cream (1)
    • 250ml Cream (2), for whipping
  • Guava Centre

    • 300ml Guava Puree
    • Zest and Juice of 1 Lime
  • Chocolate Coating

    • 225g White Chocolate, chopped
    • 100g Cocoa Butter
    • 5g Pink Oil-Soluble Colour
    • 5g Pink Oil-Soluble Colour- 200g Desiccated Coconut Flakes

The recipe, Step by Step


  1. Coconut Mousse
  2. Guava Centre
  3. Chocolate Coating

Décor: Cream Piping/Chocolate Piping/Coconut Flakes/Guava Gel/Gold Leaf

  1. Coconut Mousse

    1. Put the gelatine leaves in a small bowl of cold water to soften.
    2. Whisk together the coconut puree, yoghurt, and caster sugar until smooth. Add the lime zest and set aside.
    3. Bring the 50m cream to a simmer. Squeeze the water from the gelatine leaves and dissolve into the hot cream, whisking well to combine. Pour the hot cream into the coconut yoghurt mix and whisk well. Cool slightly then fold in whipped cream and store in the fridge until ready to assemble.


  2. Guava Centre

    1. Mix all of the ingredients together and place in a piping bag or squeeze bottle.


    Assembling the Cakesicles:

    1. Pipe half of the coconut mousse into the Twister Cakesicle molds and make a dip in the centre of each.
    2. Pipe some guava puree mix into the centre and freeze until slightly set.
    3. Pipe the remaining coconut mousse on top and freeze.


  3. Chocolate Coating

    1. Melt the chocolate and cocoa butter together and add the pink colour. Place in a jug and keep warm at 45C.
    2. Sprinkle coconut flakes on a tray.
    3. Remove the Cakesicles from the molds and dip the Cakesicles in the melted chocolate. Shake off the excess then dip the edges in the desiccated coconut. Leave to set.


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