In a bowl whisk the egg and then whisk in the coconut milk. Add the flour, baking powder and salt and mix together - it should be a nice thick consistency. Add the shredded coconut and mix in. Scoop out the mixture onto the pizza base and spread evenly around, about 2cm from the edge. The crust will help stop the mixture from running over the edge.
When pizza is cooked, decorate it by covering with dark chocolate and half the shredded coconut. Place the two scoops of ice cream on top of each other like a snowman in the middle of the pizza, then sprinkle the rest of the coconut over the snowman, drizzle the chocolate sauce over the snowman and around the pizza. You’ve got to work fast to get this right, but it is worth it!
In a thick-bottomed saucepan on a low heat, place the Anchor Culinary Cream and chocolates. As the cream heats up, the chocolate will start to melt. Use a whisk to gently mix until all the chocolate has melted and the chocolate sauce is simmering away, then turn off.
The chocolate sauce can be kept in the fridge for 14 days. It will go hard in the fridge so you will need to soften it either at room temperature, in the microwave or back on the stove — make sure you only heat it up until the chocolate sauce is runny enough to drizzle over the pizza.
Recipe by Theo Kalogeracos
There is a special way to eat this pizza: customers should be advised to have some of the 'snowman' on a spoon going into their mouths at the same time as a slice of the pizza.
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