Kiddipedia

Kiddipedia

Every Christmas Eve my Mum and I would always make Coconut Ice and White Christmas to share with family the following day.

It’s a wonderful memory, filled with plenty of laughter! Once, she even let me switch the traditional colouring of pink and white for the coconut ice to green and red.. for Christmas of course. Let’s just say pink and white is a lot more appetising. Come to think of it, the amount of food colouring I used may have been the real issue…

The point is, it never mattered how it looked. It was spending the time together, laughing in the kitchen that meant the most. Plus, simple recipes like these are always sure to impress.

Coconut Ice

Ingredients 

500g icing (confectioners’) sugar
250g desiccated coconut
2 egg whites
125g vegetable shortening (copha)
1 teaspoon vanilla
¼ teaspoon lemon juice
Pink food colouring

Method 

  1. Line a deep 20cm (8-inch) square cake pan with baking paper.
  2. Place copha into a separate, heatproof bowl. Melt in the microwave in 20 second bursts. Allow to cool slightly.
  3. Sift the icing sugar into a large bowl. Add the coconut, vanilla, lemon juice, slightly beaten egg whites, and copha. Combine thoroughly.
  4. Press half of the mixture into your prepared pan, using the back of the spoon to press down firmly.
  5. Add a few drops of pink food colouring to the remaining mixture, stir to combine.
  6. Add the pink mixture to the pan, on top of the white layer. Use the back of the spoon to press it firmly and evenly.
  7. Cover the pan with plastic wrap and place into the fridge overnight (or for at least 3 hours until firm).
  8. Cut it into squares, enjoy!

White Christmas 

Ingredients 

2 cups (70g) rice bubbles
1 cup (80g) desiccated coconut
1 cup (100g) milk powder
1 cup (160g) icing sugar
1 cup (approx 180g) dried mixed fruit
250 grams copha

Optional extras:
1/2 cup (100g) glace cherries, halved
1/2 cup (100g) chopped nuts of your choice (pistachios or almonds work well)

Method 

  1. Line a large slice pan with baking paper.
  2. Combine rice bubbles, coconut, milk powder and icing sugar in a bowl. Add raisins, currants and cherries; mix through.
  3. Melt copha in the microwave in 30 second bursts (alternatively on low heat over the stove).
  4. Pour onto rice bubble mixture; stir to combine.
  5. Transfer mixture into your prepared pan; press down firmly with the back of a metal spoon.
  6. Refrigerate overnight (or for at least 2 hours, until set and chilled).
  7. Cut into pieces, serve, and enjoy!