Citrus Tea
Clean citrus tea - sipped from your best china, of course - is the perfect accompaniment to this decadent feast.
80 g (1 cup) black tea leaves
zest of 2 lemons
zest of 2 limes
zest of 1 orange
Combine the tea leaves and zest in a small bowl. Place the tea mixture in a large teapot and add boiling water.
Infuse the citrus tea for 2-3 minutes before pouring.
Serves 6
Coconut Ice
Such a pretty old-fashioned favourite loves a modern twist. Try adding rosewater to the pink coconut or replace the dark chocolate with white for an even sweeter treat.
320 g (2 cups) pure icing sugar
1/4 teaspoon cream of tartar
1 x 395 g can sweetened condensed milk
320 g (3 1/2cups) desiccated coconut
6 drops pink food colouring
150 g good-quality dark chocolate, melted
Lightly grease a 30 cm x 20 cm slice tin and line with baking paper.
Sift the icing sugar and cream of tartar into a large bowl. Add the condensed milk and coconut, and stir well. Transfer half of the mixture to the prepared slice tin and press down, levelling well. Add the food colouring to the remaining mixture and stir to combine.
Pour the chocolate over the white coconut ice in the tin and use a spatula to spread evenly over the top. Carefully spread the pink coconut ice over the top of the chocolate and press down, levelling well. Refrigerate for 2 hours or until set.
To serve, turn out the coconut ice and cut into small squares.
Serves 8-10
