Ingredients

120 g skimmed milk powder

1 can of sweetened condensed milk (approx. 400g)

20 g baking cocoa

300 g coconut oil

Coconut cheese if desired (for rolling)

preparation

1. So, first for the coconut sticks, put the coconut, the skimmed milk powder and the sweetened condensed milk in a bowl and knead thoroughly with the dough hook of a hand mixer.
The mixture should then rest for about 10 minutes.

2. Now divide the mixture evenly in half and add the cocoa to one of the two halves. Now knead this thoroughly as well.
Note: Since the mixture is rather sticky, it may be advisable to wear gloves.

3. Now roll approx. 1 to 2 cm thick strands from the two mixtures one after the other. If the mixture cannot be rolled at all, you can knead in a little skimmed milk powder (or cocoa).
These should now rest in the refrigerator for about 15 minutes.

4. Then take one strand of the light mass and one of the dark mass. Both should be approximately the same length. Now tie both strands together.

5. Next, roll out the now two-colored strand evenly again into a strand approx. 1.1 – 1.4 cm thick.

Cut the finished strand into approx. 5cm long pieces or sticks and then roll them in coconut oil. It is best to store the coconut sticks in an airtight box, cool and dry