Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
863
Calories
17g
Protein
47g
Fat
98g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Icing | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- SLICE:
- 13 ounce can condensed milk
- 4 ounces butter, melted
- 8 ounces gluten free cornflakes, crushed
- OR
- 8 ounces gluten free rice cookies, crushed
- 1/2 cup dessicated coconut
- 1/2 cup shredded coconut
- 1 tablespoon lemon juice
- Grated rind of 1 lemon OR mandarin orange
- ICING:
- 8 ounces pure icing sugar
- 2 tablespoons butter, melted
- 2 tablespoons lemon juice
- A little hot water
- =
Directions
1
Mix the slice ingredients well.
2
Press into a lightly greased dish.
3
In a separate bowl, bash the lumps out of the pure icing sugar.
4
Add 2 tablespoons of melted butter and 2 tablespoons of lemon juice. Mix well.
5
Very slowly add a little hot water until the icing is soft enough.
6
Spread over the slice mixture.
7
Refrigerate for a few hours.
8
Cut into fingers.
Recipe sourced from
fandom