Coconut pops

1.Beat cream cheese and butter in a small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.

2.Using a fork, combine cream cheese mixture, rum and rind into cake crumbs in a medium bowl. Using wet hands, shape rounded tablespoons of mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.

3.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let base of bowl touch water). Pour into a heatproof jug.

4.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for about 5 minutes to set.

5.Dip one cake pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand pop upright in a styrofoam block. When chocolate has almost set, press coconut flakes onto cake pop to cover. Stand upright to set. Repeat with remaining cake pops and coconut. Re-melt chocolate as necessary.