I had a mad urge to make something from my childhood.
Mum liked to serve up weekly exotic dishes, a change from roast lamb and three veg, although her exotic dishes usually involved a can of something dressed up with a teaspoon of Vencatachellum curry powder and a dash of worcestershire sauce. I just wish I could remember how she produced ‘Sausages Mandalay’.
Anyway, White Christmas was pretty innocuous. I made this for a grandson who avoids sugar whenever possible, so I didn’t add the sugar and it tasted fine without it. It’s up to you.
White Christmas
Ingredients
- 1 cup shredded coconut
- 1 cup powdered milk
- 3 cups Rice Bubbles
- 1 cup dried fruit
- 1/2 cup icing sugar
- 250 g copha
Instructions
- Mix all the dry ingredients in a large bowl
- Melt the copha. Let it cool a bit, then pour into the bowl
- Stir everything together
- Put the mixture onto a tray or lamington tin
- Freeze for 15 minutes
- Serve
Notes
I melted the copha in the microwave, in 40 second bursts. Too easy.
I also added some dried cranberries, pineapple and mango to make up the cup of dried packaged fruit.