So it has been a rollercoaster the last two months, (who am I kidding, a roller coaster the whole of 2020 right?) coming out of lockdown in Melbourne to find I am pregnant and the morning sickness from hell had me in my own lockdown. So here is a LATE white tropical Christmas I made last year that I wanted to share. Delish and fab for those gifts that are not so 'formal'. I made this and a few other things to put into mini hampers for my sons teachers this year.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 500 Grams White Chocolate buttons
- 30 Grams Coconut Oil BUY
- 1 1/2 Cup Rice bubbles
- 70 Grams Dried Mango diced
- 70g Grams Pineapple dried diced
- 70g Grams Dried Paw Paw Diced
- 60 Grams Shredded Coconut BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- Few Glace Cherries for on top
Line a Bread tin with baking paper
Place chocolate and coconut oil into Thermomix bowl and melt 12 min/40°C/speed soft
Place remaining ingredients into Thermomix bowl (except cherries) and mix on 15 sec/Interval or dough function
Press mix into tin, packing firmly. Garnish with cherries on top and any left over other dried fruit.
Place in fridge until solid. Cut into cubes or slices to wrap and gift or serve.