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.
Merry Christmas!
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The Lazy Sourdough Bakery course now baking.
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Need
- 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
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/Interval or dough function
- 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.
