Mother’s Day Sweet Treats – Coconut Ice and Rocky Road

Mother’s Day is a day set aside to honour the mothers or mother figures in our lives.    The dates may vary from country to country, but in Australia & New Zealand, it’s this Sunday (May 11th 2014).

For this occasion, I am sharing my two favourite dessert recipes that you can easily whip up for your mum.


Coconut Ice

300 grams of desiccated coconut
300 grams of sifted icing sugar
1 can (395 grams) of sweetened condensed milk
A pinch of cream of tartar
Pink food colouring

1.  Combine desiccated coconut, icing sugar, cream of tartar and condensed milk in a bowl and mix well
2.  Divide mixture into half
3.  Press half of the mixture into a lined baking tray
4.  Add drops of pink food colouring to the other half of the mixture and mix well until the colours are evenly spread
5.  Press the pink mixture over the white
6.  Leave it in the fridge until firm (at least 1 hour) before slicing it


Rocky Road

250 grams of mixed pink & white marshmallows
100 grams of dried cranberries
100 grams of macadamia nuts
30 grams of desiccated coconut (optional)
400 grams (or 2 blocks) of chocolate (white/milk)

1.  Cut the marshmallows into quarters
2.  Roughly chop the macadamia nuts and cranberries
3.  Mix marshmallows, macadamia, cranberries and desiccated coconut in a bowl
4.  If using block chocolate, roughly chop the chocolate and put it aside in a microwave safe bowls
5.  Microwave the chocolate on medium for 30 seconds.  Take it out of the microwave and stir.  Repeat the step until the chocolate has melted and has smooth consistency.
6.  Pour the marshmallow mixture into the chocolate and mix well
7.  Spoon mixture into a lined baking tray
8.  Leave it in the fridge until set (at least 1 hour) before slicing it




This post is part of the monthly link up party ‘Our Growing Edge’.  This event aims to connect food bloggers and inspire us to try new things.  This month is hosted by Eva from Kitchen Inspirations.

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