Coconut Ice Crackle Slice
Prep:  15 min + 2 hrs chilling time
Cook:  5 min
Makes:  36 squares
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Average: 4.6 (35 votes)
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Saved:
Australian
83
Recipe by: Copha
The retro Coconut Ice recipe gets a crunchy chocolate crackle upgrade! This slice has a base of classic chocolate crackles topped with coconut ice, a tasty treat that's ideal for afternoon tea with a cuppa. It keeps for seven days, so you can make it on the weekend and enjoy it all week long.
Credit: Whisk Media Group
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Coconut Ice Crackle Slice
Ingredients:
Chocolate Crackle Base
Coconut Ice
Method:
Chocolate Crackle Base
  1. Grease and line the base and sides of a 3.5cm-deep, 27.5cm x 17.5cm (base measurement) slice pan with baking paper, allowing paper to extend an extra 5cm along the two long sides.
  2. Heat Copha and dark chocolate together in a large bowl over simmering water until melted and smooth.
  3. Add Rice Bubbles, coconut and cocoa powder and mix well. Spoon into the base of prepared tin. Spread into an even layer, smoothing it out with the back of a spoon. Freeze for 10 minutes or until set.
Coconut Ice
  1. Combine coconut, icing sugar, Copha and evaporated milk in a large bowl.
  2. Microwave on High for 4-5 minutes, stirring halfway through. Cool slightly. Divide the mixture into two. Press half the mixture over the crackle layer. Smooth out the top with the back of a metal spoon.
  3. Add a few drops of pink food colouring to the remaining coconut ice mixture and combine until an even pink colour. Press over the white coconut ice layer, smoothing out with the back of the spoon. Refrigerate for 2 hours.
  4. To serve, cut into small squares with a sharp knife and serve.
Tips & Hints:
  • To stop the spoon from sticking to coconut ice, spray with cooking spray or brush with melted Copha.
  • Store in the refrigerator for up to one week in a sealed container.
Create classic and new dessert treats with Copha Vegetable Shortening
Learn more here
Copha Vegetable Shortening
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