Cocoanut ice (with copha) | The Cook and the Curator | Sydney Living Museums
blogs.sydneylivingmuseums.com.au
Explore the traditional art of making cocoanut ice with copha in this authentic historical recipe from Sydney Living Museums. Perfect for coconut lovers!
Ingredients
- 1/2 cup milk
- 2 cups caster sugar
- 30g copha
- 1/2 teaspoon vanilla or almond essence
- 3/4 cups desiccated coconut
- drop raspberry syrup or pink food colouring
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