Fruity Neapolitan Lolly Loaf Recipe for Kids in Bali

Step 1: Prepare the Base Layer

In a mixing bowl, whisk together coconut cream, condensed milk, and vanilla extract until smooth.

Pour the mixture into the loaf tin to create an even base layer.

Tap the tin gently on the counter to remove any air bubbles for a smoother texture.

Freeze for 30 minutes until partially set, ensuring the layer is firm enough to hold the next layer.

Step 2: Prepare the Middle Layer

Blend fresh dragon fruit and honey until smooth, ensuring no chunks remain.

Slowly pour this over the set base layer using a spoon to gently spread it, avoiding mixing the layers.

Tap the tin again to even out the middle layer and freeze for another 30 minutes.

Step 3: Prepare the Top Layer

Blend fresh mango and honey until silky and smooth.

Carefully spoon the mango puree over the middle layer, spreading it evenly to cover the entire surface.

Insert popsicle sticks evenly across the loaf, ensuring each slice will have its own stick.

Freeze the entire loaf for 4-6 hours or until completely set and firm to the touch.

Step 4: Unmold and Serve

To remove the loaf, dip the bottom of the tin briefly in warm water to loosen the edges.

Gently run a knife along the sides if needed, being careful not to cut into the loaf.

Turn the loaf onto a banana leaf-lined serving tray, ensuring it maintains its layered structure.

Slice into portions and serve immediately to your excited little ones!