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Cooking with Sarah Boorer

Clinton Maynard

Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up White Christmas & Coconut Ice.

Coconut Ice 


500g icing (confectioners’) sugar

250g desiccated coconut

2 egg whites

125g vegetable shortening (copha)

1 teaspoon vanilla

¼ teaspoon lemon juice

Pink food colouring


  • Line a deep 20cm (8-inch) square cake pan with baking paper.
  • Place copha into a separate, heatproof bowl.
  • Melt in the microwave in 20 second bursts.
  • Allow to cool slightly.
  • Sift the icing sugar into a large bowl.
  • Add the coconut, vanilla, lemon juice, slightly beaten egg whites, and copha.
  • Combine thoroughly.
  • Press half of the mixture into your prepared pan, using the back of the spoon to press down firmly.
  • Add a few drops of pink food colouring to the remaining mixture, stir to combine.
  • Add the pink mixture to the pan, on top of the white layer.
  • Use the back of the spoon to press it firmly and evenly.
  • Cover the pan with plastic wrap and place into the fridge overnight (or for at least 3 hours until firm).
  • Cut it into squares, enjoy!


White Christmas 


2 cups (70g) rice bubbles

1 cup (80g) desiccated coconut

1 cup (100g) milk powder

1 cup (160g) icing sugar

1 cup (approx 180g) dried mixed fruit

250 grams copha

Optional extras:

1/2 cup (100g) glace cherries, halved

1/2 cup (100g) chopped nuts of your choice (pistachios or almonds work well)


  • Line a large slice pan with baking paper.
  • Combine rice bubbles, coconut, milk powder and icing sugar in a bowl.
  • Add raisins, currants and cherries; mix through.
  • Melt copha in the microwave in 30 second bursts (alternatively on low heat over the stove).
  • Pour onto rice bubble mixture; stir to combine.
  • Transfer mixture into your prepared pan; press down firmly with the back of a metal spoon.
  • Refrigerate overnight (or for at least 2 hours, until set and chilled). Cut into pieces, serve, and enjoy!

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Clinton Maynard