Cranberry Coconut Ice Slice

The sweetness of the white chocolate is balanced perfectly with bursts of tartness from the cranberries

The ingredient of Cranberry Coconut Ice Slice

• 250g packet macadamia and white chocolate biscuits
• 75g butter melted
• 180g block white chocolate chopped
• 125g copha
• 3 cups desiccated coconut
• 500g packet pure icing sugar sifted
• 2 teaspoons vanilla essence
• 2 egg whites lightly beaten
• rose pink food colouring
• 1 2 cup dried cranberries

The Instruction of cranberry coconut ice slice

• grease an 18cm x 28cm slice pan line base and sides with baking paper extending paper 2cm above edges of pan
• process biscuits until fine crumbs add butter process until just combined press mixture over base of prepared pan refrigerate for 15 minutes place white chocolate in a heatproof microwave safe bowl microwave on high 100 for 40 seconds to 1 minute or until smooth stirring with a metal spoon halfway through cooking spread white chocolate evenly over base refrigerate while preparing topping
• melt copha in small saucepan over medium heat place coconut and icing sugar in heatproof bowl add copha and vanilla mix well to combine add egg white mix well to combine transfer half the mixture to another bowl
• tint 1 portion pale pink with food colouring press mixture over chocolate layer add cranberries to remaining portion mix well press mixture over pink layer level cover refrigerate at least 2 hours until firm
• stand slice at room temperature for 10 minutes cut into slices serve

Nutritions of Cranberry Coconut Ice Slice

calories: 380 01 calories
calories: 22 6 grams fat
calories: 17 8 grams saturated fat
calories: 41 grams carbohydrates
calories: n a
calories: n a
calories: 2 5 grams protein
calories: 12 milligrams cholesterol
calories: 70 milligrams sodium
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