Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up White Christmas & Coconut Ice.

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 
Line a deep 20cm (8-inch) square cake pan with baking paper. 
Place copha into a separate, heatproof bowl. 
Melt in the microwave in 20 second bursts. 
Allow to cool slightly. 
Sift the icing sugar into a large bowl. 
Add the coconut, vanilla, lemon juice, slightly beaten egg whites, and copha. 
Combine thoroughly. 
Press half of the mixture into your prepared pan, using the back of the spoon to press down firmly. 
Add a few drops of pink food colouring to the remaining mixture, stir to combine.
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. 
Cover the pan with plastic wrap and place into the fridge overnight (or for at least 3 hours until firm). 
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 
Line a large slice pan with baking paper. 
Combine rice bubbles, coconut, milk powder and icing sugar in a bowl. 
Add raisins, currants and cherries; mix through. 
Melt copha in the microwave in 30 second bursts (alternatively on low heat over the stove). 
Pour onto rice bubble mixture; stir to combine. 
Transfer mixture into your prepared pan; press down firmly with the back of a metal spoon. 
Refrigerate overnight (or for at least 2 hours, until set and chilled). Cut into pieces, serve, and enjoy! 

Luke Grant is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up White Christmas &amp; Coconut Ice.
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 
<ul>
<li aria-level="1">Line a deep 20cm (8-inch) square cake pan with baking paper. </li>
<li aria-level="1">Place copha into a separate, heatproof bowl. </li>
<li aria-level="1">Melt in the microwave in 20 second bursts. </li>
<li aria-level="1">Allow to cool slightly. </li>
<li aria-level="1">Sift the icing sugar into a large bowl. </li>
<li aria-level="1">Add the coconut, vanilla, lemon juice, slightly beaten egg whites, and copha. </li>
<li aria-level="1">Combine thoroughly. </li>
<li aria-level="1">Press half of the mixture into your prepared pan, using the back of the spoon to press down firmly. </li>
<li aria-level="1">Add a few drops of pink food colouring to the remaining mixture, stir to combine.</li>
<li aria-level="1">Add the pink mixture to the pan, on top of the white layer. </li>
<li aria-level="1">Use the back of the spoon to press it firmly and evenly. </li>
<li aria-level="1">Cover the pan with plastic wrap and place into the fridge overnight (or for at least 3 hours until firm). </li>
<li aria-level="1">Cut it into squares, enjoy!</li>
</ul>
 
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 
<ul>
<li aria-level="1">Line a large slice pan with baking paper. </li>
<li aria-level="1">Combine rice bubbles, coconut, milk powder and icing sugar in a bowl. </li>
<li aria-level="1">Add raisins, currants and cherries; mix through. </li>
<li aria-level="1">Melt copha in the microwave in 30 second bursts (alternatively on low heat over the stove). </li>
<li aria-level="1">Pour onto rice bubble mixture; stir to combine. </li>
<li aria-level="1">Transfer mixture into your prepared pan; press down firmly with the back of a metal spoon. </li>
<li aria-level="1">Refrigerate overnight (or for at least 2 hours, until set and chilled). Cut into pieces, serve, and enjoy! </li>
</ul>

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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