Slice a tad off the backs of the kiwis once you have peeled and slice them lengthways. This is to help them stay balanced on the plate.Step 2:
Peel out the stem from the middle of the kiwis & press in the ice cream sticks halfway in from one of the ends.Step 3:
Freeze them for 30 minutes before decorating. This will ensure the cacao butter mixture sets right away when decorating.Step 4:
Add the cacao butter & hot water to a glass or metal mixing bowl and place over a pot of just-boiled water to melt. Whisk continuously while it’s melting.Step 5:
Once the cacao butter melts, remove from the heat, add the coconut blossom nectar, salt & the coconut cream, whisking vigorously to ensure the mixture does not have any lumps.Step 6:
Scoop into a piping bag with a flat nozzle. *Note: If you don’t have a piping bag then you can use waxed/greaseproof paper, cut a square & create an “ice cream cone” with a small opening at the bottom. Secure the side with masking tape & off you go!Step 7:
Remove the kiwis from the fridge and start piping diagonal stripes on the ends of the kiwi’s leaving the middle open for the eyes.Step 8:
Make the mummy eyes beforehand and glue them on by using a teeny bit of the cacao butter mixture. Another way to make the eyes if you do not have cacao paste, is to dab on two dots for the base of the eyes with a little cacao powder and use the cacao butter mixture as the whites of the eyes. Use a toothpick to neaten them up.Step 9:
Place back in the freezer and remove 5-8 minutes before serving time.Notes:
Other fruits like pineapple, strawberries or even peach slices can be used. You can even add additional decorations like sprinkles ect.
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