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Ingredients

2 cups icing sugar
1/4 teaspoon cream of tartar
395g can condensed milk
1/2 teaspoon peppermint essence
3 1/2 cups desiccated coconut
40g dark chocolate melts

Method

Step 1 Line a 20cm x 30cm slice tin with non-stick baking paper. Sift icing sugar and cream of tartar into a large bowl. Add condensed milk and peppermint essence then stir to combine.
Step 2 Add coconut about 1/2 cup at a time mixing well with a wooden spoon between each addition. Press mixture into prepared tin and refrigerate for 2 hrs. Lift coconut-ice slab out of tin and onto a board.
Step 3 Use a 7cm-long Christmas-tree cutter to cut shapes from the coconut ice slab. Arrange the shapes in rows on a tray covered with baking paper.
Step 4 To decorate, place dark chocolate melts into a snap-lock bag. Place bag in a bowl and microwave for about 40 secs until melted. Use scissors to snip a corner off the bag and drizzle chocolate over the trees. Leave for a few mins to set.

Choc mint trees

How to make Choc mint trees

Ingredients

Method