decadent lamington thickshake

Cooking Directions

1. For chocolate sauce, place Bulla Thickened Cream and sugar in a saucepan, bring to the boil stirring often. Pour over chocolate in a heatproof bowl. Stir well until chocolate has melted. Set aside to cool.
2. Dip the rim of serving glasses in chocolate sauce to leave a 1-2cm chocolate rim, then dip immediately into the toasted coconut. Turn upright and allow to set. Once set, drizzle a little raspberry jam on the inside of glass just below chocolate. Refrigerate glass until required.
3. To prepare thickshake, add 160mL of the chocolate sauce to a large blender with the milk and Bulla Chocolate Ice Cream. Blend well.
4. Pour milk mixture between serving glasses with a scoop of Bulla Chocolate Ice Cream. Top with a slice of lamington. Serve immediately.