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
500g Icing Sugar
250g Shredded or Desiccated Coconut (typically made with desiccated but shredded is nice and chewy – either is fine)
Pinch of salt
5ml Vanilla Extract
Pink food colouring (double check it’s vegan)
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.
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My name’s Liz! I’m a food blogger based in Melbourne, Australia. I went vegan in August 2019 and it sparked a love of exploratory cooking. I started sharing what I was eating on Instagram, and found an opportunity to make simple plant-based recipes that fit into a busy lifestyle.
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4 May 2022
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