Name: Fruit coconut bubble slice
Cook time: 20 min
Total time: 20 min
Ingredients: 2 cup (140g) shredded coconut; 3 cup (105g) puffed rice cereal; 2/3 cup (50g) bran cereal; 1 cup (250g) coarsely chopped glacé apricots; 1/2 cup (115g) coarsely chopped glacé pineapple; 1 cup (125g) coarsely chopped pecans; 125 gram butter; 1/2 cup (125ml) coconut cream; 1/2 cup (180g) honey; 1/3 cup (75g) raw sugar

Ingredients

2 cup (140g) shredded coconut

3 cup (105g) puffed rice cereal

2/3 cup (50g) bran cereal

1 cup (250g) coarsely chopped glacé apricots

1/2 cup (115g) coarsely chopped glacé pineapple

1 cup (125g) coarsely chopped pecans

125 gram butter

1/2 cup (125ml) coconut cream

1/2 cup (180g) honey

1/3 cup (75g) raw sugar

Method

1.Grease a 20cm x 30cm lamington pan.

2.In a large bowl, combine coconut, puffed rice, bran, fruit and nuts.

3.Combine butter, coconut cream, honey and sugar in a small saucepan. Stir over low heat, without boiling, until butter is melted and sugar dissolved.

4.Bring to a boil, then simmer with saucepan lid off, without stirring, for about 5 minutes or until mixture resembles a thick syrup. Stir hot mixture into dry ingredients and mix well. Press into prepared pan. Refrigerate until firm.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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