Step 1

Preheat the oven to 1800C. Line an 8-by-8-inch baking pan.

Step 2

Combine the crackers, coconut, cashew nuts, MILKMAID, cooking chocolate and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.

Step 3

Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.

Step 4

Spread the icing sugar on a wooden board. Scoop out the mixture by the tablespoon and shape into balls. While still warm, roll each ball in the icing sugar to coat.

Step 1

In a bowl dissolve the gelatin in 60ml of the hot water. Combine MILKMAID, milk powder, remaining water, vanilla and dissolved gelatin in a large bowl. Mix well to combine. Freeze until almost set.

Step 2

Beat mixture until thick and creamy. Divide in half. To one half add whipped cream and berries. Pour into a pudding basin. Freeze until almost set.

Step 3

To the remaining mixture, add cashews and grated cooking chocolate. Pour over the berry mixture. Freeze until set.

Step 4

Serve with extra berries and chocolate curls if desired.

Step 1

Stir MILKMAID and strawberries in a large bowl until completely blended.

Step 2

Divide the mixture evenly into ice pop moulds. Insert the plastic covers into the center of each.

Step 3

Freeze for 4 hours or until firm. Remove from the moulds before serving.