Crackles
Coconut Ice Crackle Slice
Nostalgic coconut ice gets a crunchy, chocolatey upgrade! This pink, white and chocolate Coconut Ice Crackle Slice is the perfect afternoon pick-me-up that you can make on the weekend and enjoy all week.
15 mins, plus 2 hours chilling time
prep
Serves 36 squares
Copha is the Australian brand for Kremelta. These products are identical but in different packaging.
Ingredients
Chocolate Crackle Base
- 80g Kremelta, chopped
- 60g dark cooking chocolate, 45%, chopped
- 2 cups (80g) Kellogg’s Rice Bubbles
- ¼ cup (20g) desiccated coconut
- 2 teaspoons cocoa powder
Coconut ice
- 450g desiccated coconut
- 2 cups (320g) icing sugar, sifted
- 200ml evaporated milk
- 50g Kremelta, melted
- 3-4 drops natural pink food colouring
Method
Chocolate Crackle Base
- Grease and line the base and sides of a 3.5cm-deep, 27.5cm x 17.5cm (base measurement) slice pan with baking paper, allowing paper to extend an extra 5cm along the two long sides.
- Heat Kremelta and dark chocolate together in a large bowl over simmering water until melted and smooth.
- Add Rice Bubbles, coconut and cocoa powder and mix well. Spoon into the base of prepared tin. Spread into an even layer, smoothing it out with the back of a spoon. Freeze for 10 minutes or until set.
Coconut Ice
- Combine coconut, icing sugar, Kremelta and evaporated milk in a large bowl.
- Microwave on High for 4-5 minutes, stirring halfway through. Cool slightly. Divide the mixture into two. Press half the mixture over the crackle layer. Smooth out the top with the back of a metal spoon.
- Add a few drops of pink food colouring to the remaining coconut ice mixture and combine until an even pink colour. Press over the white coconut ice layer, smoothing out with the back of the spoon. Refrigerate for 2 hours.
- To serve, cut into small squares with a sharp knife and serve.
Tips:To stop the spoon from sticking to coconut ice, spray with cooking spray or brush with melted Copha. Store in the refrigerator for up to one week in a sealed container.