- serves 15 people
- preparation 15 minutes
- cooking 3 hours
- difficulty Easy level
Ingredients
- 15 digestive biscuits
- 15 marshmallows, quartered
- 15 glace cherries, halved
- 200 ml condensed milk
- ½ tsp sea salt flakes
- 150 g fine desiccated coconut
Chilling time: 3 hours
Instructions
- Crush the digestive biscuits and in a large bowl, combine with the marshmallows, cherries, condensed milk and salt. Mix well.
- Scatter most of the desiccated coconut on a piece of cling film and place the mixture on top. Roll into a log, scattering the remainder of the coconut on top of the log. Tie the ends and refrigerate for 3 hours to chill.
- Remove the cling film and slice into 15 slices.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Share
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
