Tropical White Christmas
The perfect gift for teachers...or co-workers, or to have little pieces of just laying around looking festive in a pretty bowl. We think so. This recipe is a classic Australian treat that dates back to around the 1940s. The slice is a no-bake dessert traditionally made with ingredients like rice bubbles (rice crispies to some), coconut, powdered milk, dried fruit, and coconut oil. Sweet, crunchy, and easy to prepare, White Christmas became a festive favourite in Australia, especially in warmer climates where a no-bake dessert is ideal for the hot season.
The dessert’s name reflects both the holiday season and the slice’s snowy white color, which comes from the white chocolate and coconut. Despite the variation, this is a nostalgic Christmas staple, symbolising a uniquely Australian twist on Christmas treats and evoking memories of family gatherings and summertime celebrations.
Here are a few more uniquely Australian festive treats:
Merry Christmas Pavlova with Fresh Berries
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Need
- 500 Grams White Chocolate buttons
- 30 Grams coconut oil
- 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
- 1 Teaspoon vanilla bean paste BUY
- Few Glace Cherries for on top
Do
- 1
Line a bread tin with baking paper
- 2
Place chocolate and coconut oil into Thermomix bowl and melt 12 min/40°C/speed soft
- 3
Place remaining ingredients into Thermomix bowl (except cherries) and mix on 15 sec/dough setting/Interval.
- 4
Press mix into tin, packing firmly. Garnish with cherries on top and any left over other dried fruit.
- 5
Place in fridge until solid. Cut into cubes or slices to wrap and gift or serve.