Who remembers this popular dessert at school fetes?! The vegan version of this no-bake Australian classic is irresistibly sweet and is a combination experience of melt in your mouth with a chewy texture from the coconut. Recipe by Vegan Diaries.
Serves 16 | Prep time: 10 mins | Cooking time: 0 mins
INGREDIENTS
125g Copha
500g Icing Sugar
250g Shredded or Desiccated Coconut (typically made with desiccated but shredded is nice and chewy – either is fine)
Pinch of salt
75ml Aquafaba
5ml Vanilla Extract
Pink food colouring (double check it’s vegan)
METHOD
Melt the copha.
Sieve icing sugar and add to desiccated coconut.
Whip aquafaba until foamy.
In a large bowl combine all ingredients except food colouring. Mix well and divide into two portions.
Press one half into a lined 20cm square tin, then add colouring to the other half and press into the tin to form two layers.
Chill overnight (or minimum 1 hour), then cut into 16 squares.
Have you made this recipe?
Share a photo and tag us - @veganeasy — we can't wait to see it!
Hello! I'm Liz Douglas, a former meat loving country girl turned vegan recipe creator and podcast host. Food has always been a big part of my life, and I used to work as a product developer and food buyer for some of Australia's largest food retailers.
See all recipes by Liz
This is a trip down memory lane!