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200g tablespoons of desiccated coconut
200g tablespoons of icing sugar
8 tablespoons of milk
40g unsalted butter
4-5 drops of vanilla essence
2-3 drops of cochineal
200g cooking chocolate 1. Heat milk and butter in a saucepan until nearly boiling.
2. Remove saucepan from heat add vanilla essence, coconut and icing sugar, mix until sticky.
3. Divide the mixture into two, put one half onto a tray and spread evenly approximately 1.5 cms in thickness, add cochineal to the other half and mix thoroughly, then place on top of other mixture and once again spread evenly.
4. Place the chocolate in a heatproof bowl over a pan of hot water, once melted spoon over coconut mixture.
5. Once cool cut into approximately 3 cm chunks. Refrigerate to harden. Serve in paper cases.
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