Method

Tray preparation: Line a small tray or plate with non-stick baking parchment and set aside.

Oil melting: In a medium-sized heatproof mixing bowl, melt 45 ml of coconut oil in the microwave (about 20 seconds).

Mixture preparation: Stir in the coconut cream until fully incorporated, then add the desiccated coconut. Mix until well combined.

Shaping patties: Using your hands, shape the mixture into five even-sized patties. Place them on the prepared parchment-lined tray.

Initial freezing: Transfer the tray to the freezer for 10-15 minutes, or until the patties are firm.

Chocolate melting: Meanwhile, melt the chocolate: Fill a small saucepan with a few centimetres of boiling water and place a heatproof bowl on top (ensuring the bowl doesn't touch the water). Add the chocolate to the bowl and melt gently over low heat, stirring occasionally.

Chocolate finishing: Once melted, stir in the remaining 15 ml of coconut oil until smooth. Remove the bowl from the heat and allow the chocolate to cool slightly (2-3 minutes).

Coating: Spoon the melted chocolate over each patty, coating them evenly.

Final setting: Return the coated patties to the parchment-lined tray and freeze for 5-10 minutes, or until the chocolate is fully set.

Refrigerate: Store in an airtight container in the refrigerator for up to 10 days.

Freezing: Freeze in a sealed container for up to 3 months. Defrost in the refrigerator for 1-2 hours before serving.