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
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Biscuit Base
Lemon topping
Method
Biscuit Base
- Grease and line a 20cm x 30cm slice tin. Make sure the paper has a 2cm overhang
- Melt the Copha in a microwave on high or in a saucepan until fully melted. Using a food processor process the biscuits and coconut until they resemble fine breadcrumbs
- Add the melted Copha and sweetened condensed milk and mix together. Press the biscuit mixture firmly into the tin, using the back of a spoon. Put in the fridge to set for 10 minutes
Lemon topping
- Melt the Copha and chocolate in a microwave on high or in a saucepan over low heat until fully melted and combined
- Place sweetened condensed milk, sour cream, lemon juice and rind in a large bowl and mix to combine. Add the Copha chocolate mixture and mix until smooth
- Pour over the base and smooth the top. Put in the fridge to set for 20 minutes
- Place extra coconut and lemon rind in a small bowl and mix to combine. Sprinkle over the slice to serve. Slice into 24 bars
Tips & Hints:
- This slice will keep in an airtight container in the fridge for up to 3 days
Biscuit Base
- Grease and line a 20cm x 30cm slice tin. Make sure the paper has a 2cm overhang
- Melt the Copha in a microwave on high or in a saucepan until fully melted. Using a food processor process the biscuits and coconut until they resemble fine breadcrumbs
- Add the melted Copha and sweetened condensed milk and mix together. Press the biscuit mixture firmly into the tin, using the back of a spoon. Put in the fridge to set for 10 minutes
Lemon topping
- Melt the Copha and chocolate in a microwave on high or in a saucepan over low heat until fully melted and combined
- Place sweetened condensed milk, sour cream, lemon juice and rind in a large bowl and mix to combine. Add the Copha chocolate mixture and mix until smooth
- Pour over the base and smooth the top. Put in the fridge to set for 20 minutes
- Place extra coconut and lemon rind in a small bowl and mix to combine. Sprinkle over the slice to serve. Slice into 24 bars
Tips & Hints:
- This slice will keep in an airtight container in the fridge for up to 3 days
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Adeleheal20_96421
Lemon coconut slice - I made lemon coconut slice today it’s really yummy.
Peta
Cathy - Copha is a white vegetable fat. I'm sure you would have something like that in NZ.
Cathy
Lemon coconut recipe - What is copha an can you get it in NZ plesee
Christine
Really, really good - These are fantastic!
Jen238_124
Great - Made these today and will definately make again. They are so creamy and good
+ 250 star only ratings in addition to the reviews above
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