When the soul needs a little propping up...
WHEN things aren’t going right, I tend to reach for comfort food.
So it was that last week when I was nursing a sick pooch
(who has thankfully recovered), I grabbed mum’s old cookbook with her handwritten recipes. The first thing I came upon was her recipe for cherry coconut slice, a yummy treat that is easy to make and needs no baking.
Now, mum used to use milk chocolate – which is what I’ve used today – but next time I need a little comfort I’ll try dark chocolate; I found this to be quite sweet (although it didn’t seem so when I was a child). I always use shredded dried coconut rather than the desiccated variety; it has better texture and flavour. This is an easy recipe for kids in the upcoming school holidays; littlies might need supervision when using the stove.
As always when melting chocolate over a double boiler, care must be taken not to get any water in the chocolate as it will spoil the whole batch. You can also use a microwave, checking and stirring the chocolate every 30 seconds.
Cherry coconut slice
INGREDIENTS: 1 tbs unsalted butter 500g cooking chocolate (milk or dark), broken into pieces 120g plain malt milk biscuits, roughly chopped 120g marshmallows 100g glace cherries 30g dried shredded coconut.
METHOD: Grease a 16x26cm pan with unsalted butter and line with baking paper, leaving an overhang on the long ends to aid removal of the slice.
Melt the chocolate in a double boiler over hot water, making sure no water touches the chocolate. Chop the marshmallows and glace cherries; using greased kitchen scissors makes it easier. Combine melted chocolate, biscuits, marshmallows and cherries; press into prepared tin. Cover and refrigerate for an hour or two. Remove from tin and cut into small squares. Store in an airtight container in the fridge. Makes 56.