Ingredients
- 200g coconut yoghurt
- 150ml coconut milk
- 2 Tbsp icing sugar
- 10g gelatine
Icing
- Coconut Chocolate - half a block
- ½ cup cream
Instructions
- Mix the first 4 ingredients in a bowl. Warm over a low heat under hot to touch
- Place in ramakins, leave to set in the fridge for around 3 hours or until set
- Combine the chocolate with the cream and melt over a double boiler. Once cool pour over the de-mould Bounty Bombs
