Coconut Ice Crackle Slice

Recipe By:

Copha

www.copha.com.au [1]

Prep Time:

15 min + 2 hrs chilling time

Cook Time:

5 min

Makes:

36 squares

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.

Chocolate Crackle Base

Ingredients

80g Copha, chopped
60g dark cooking chocolate 45%, chopped
2 cups (80g) Kellogg’s Rice Bubbles
¼ cup (20g) desiccated coconut
2 teaspoons cocoa powder

Method

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.
Heat Copha and dark chocolate together in a large bowl over simmering water until melted and smooth.
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

Ingredients

450g desiccated coconut
2 cups (320g) icing sugar, sifted
200ml evaporated milk
50g Copha, melted
3-4 drops natural pink food colouring

Method

Combine coconut, icing sugar, Copha and evaporated milk in a large bowl.
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.
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.
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.