Dole is taking a classic twist on Kiwi lolly cake by using fresh pineapple and Pineapple Lumps!
Ready in: 15 minutes plus setting time.
Makes: approx. 20 slices
INGREDIENTS:
200g condensed milk
125g butter
300g malt biscuits, crushed
1/2 cup dessicated coconut, plus extra for rolling
150g fresh Dole pineapple, finely diced
140g pineapple lumps
METHOD:
- Place condensed milk and butter in a saucepan over low heat. Stir until melted and combined.
- Place crushed malt biscuits and coconut in a bowl, pour over the wet mix and stir until the mix comes together in a sticky ball. Allow to cool slightly before adding the diced pineapple and pineapple lumps. Mix again until well combined.
- Lay a piece of beeswax or biodegradable wrap/baking paper (about 50cm long) on a clean surface and spread the cake mix along the centre of it. Shape the mix into a rough log about 30cm long, then roll it inside the plastic wrap until it is a uniform cylindrical shape. Roll the lolly cake in a little extra dessicated coconut, completely wrap and refrigerate until set.
- When set, slice and serve.
