Copha Vegetable Shortening
This classic ingredient is a well-know ingredient for many sweet treats such as the beloved chocolate crackle.
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Credit
Tami McAdam
Credit
Tami McAdam
Ingredients
Method
- Line a 30cm x 15cm slab tin with baking paper
- In a large bowl combine the sifted icing sugar and coconut. Mix well. Make a large well in the centre
- Melt the Copha in a small saucepan over a low heat; remove and add the vanilla essence. Pour Copha into the icing sugar and coconut mixture
- Whisk the egg whites until foamy but not stiff. Stir the egg whites into the mixture until well combined
- Divide the mixture in half. Press half the mixture into the slab tin; to make the mixture even press with a flat based glass. Refrigerate until firm
- Add a few drop of lilac colour and lavender flavour to the remaining mixture and knead well to give the coconut ice an even colour. Taste mixture and adjust flavour if required
- Press the lilac mixture over the white coconut ice and press firmly. Sprinkle with lavender flowers and press firmly. Refrigerate coconut ice until firm
- Using a warm knife or shaped cutter cut the coconut ice into the required shapes. Decorate and serve as required
Tips & Hints:
- This coconut ice is suitable for vegetarians and gluten free
- Coconut ice can be flavoured and coloured to suit any taste: Green and white (mint flavoured). Pink and white (strawberry or raspberry flavoured). Yellow and white (lemon flavoured).
- Line a 30cm x 15cm slab tin with baking paper
- In a large bowl combine the sifted icing sugar and coconut. Mix well. Make a large well in the centre
- Melt the Copha in a small saucepan over a low heat; remove and add the vanilla essence. Pour Copha into the icing sugar and coconut mixture
- Whisk the egg whites until foamy but not stiff. Stir the egg whites into the mixture until well combined
- Divide the mixture in half. Press half the mixture into the slab tin; to make the mixture even press with a flat based glass. Refrigerate until firm
- Add a few drop of lilac colour and lavender flavour to the remaining mixture and knead well to give the coconut ice an even colour. Taste mixture and adjust flavour if required
- Press the lilac mixture over the white coconut ice and press firmly. Sprinkle with lavender flowers and press firmly. Refrigerate coconut ice until firm
- Using a warm knife or shaped cutter cut the coconut ice into the required shapes. Decorate and serve as required
Tips & Hints:
- This coconut ice is suitable for vegetarians and gluten free
- Coconut ice can be flavoured and coloured to suit any taste: Green and white (mint flavoured). Pink and white (strawberry or raspberry flavoured). Yellow and white (lemon flavoured).
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Tips and hints - This recipe is not vegan friendly. This is due to it having egg white. But it is vegetarian.
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