• Prep Time: 30 mins
  • Cooking Time: 0 mins
  • Serves: 20

Cranberry Coconut Ice Slice

  • Recipe Submitted by on

 Ingredients List

  • 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


Step 1
Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Stand slice at room temperature for 10 minutes. Cut into slices. Serve.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?