Easy, 3hrs, Serves 12

Not great for the hips but perfect for the lips! By Candace Carless


  • 2C Icing Sugar
  • 1/4Tsp Cream of Tartar
  • 1 can condensed Milk
  • 1/2t Peppermint Essence
  • 3 1/2 C Coconut
  • 40g chocolate melts


  1. Line a slice tin with baking paper·
  2. Sift icing sugar and cream of tartar into a bowl·
  3. Add condensed milk and peppermint essence and stir to combine·
  4. Add the coconut, ½ a cup at a time·
  5. Mix well·
  6. Press mixture into the prepared tin and refrigerate for 2 hours·
  7. Turn out the slice and use a Christmas tree shaped cookie cutter to cut out the slice in serving sizes·
  8. To decorate, melt the chocolate in a snap lock bag for 40 seconds, snip off a corner and drizzle over each shape

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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