EASY Christmas food's for kids

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These are all from TASTE

Christmas ice
Ingredients
300g (3 1/2 cups) desiccated coconut
300g (2 cups) pure icing sugar, sifted
Pinch of cream of tartar
1 x 390g can sweetened condensed milk
Red liquid food colouring
Green liquid food colouring

Method
Line the base and sides of a 19cm (base measurement) square cake pan with non-stick baking paper, allowing the sides to overhang.

Combine coconut, sugar and cream of tartar in a bowl. Stir in condensed milk. Divide among 2 bowls. Add a few drops of red food colouring to 1 bowl and stir to combine. Press into the prepared pan. Stir a few drops of green food colouring into remaining portion. Press over the base. Smooth the surface. Cover and place in the fridge for 1 hour or until set.

Use the overhanging baking paper to lift the slice from the pan. Use a sharp knife to cut the slice into 32 pieces.

Notes

Make it ahead: Make this up to 2 days ahead. Store in an airtight container.

Christmas crackle
Ingredients
70g (2 cups) rice bubbles
100g (1/2 cup) caster sugar
45g (1/2 cup) desiccated coconut
2/3 cup Sunbeam Mixed Fruit
125g copha
95g (1/2 cup) choc bits

Method
Combine the rice bubbles, sugar, coconut and mixed fruit in a large bowl.

Place copha in a saucepan over medium heat until melted. Add copha and choc bits to rice-bubbles mixture and stir to combine.

Spoon mixture into 16 patty pans lined with paper cases. Place in the fridge to set.

Christmas bonbons
Ingredients (serves 8)
8 cardboard cylinders (toilet rolls are ideal)
Mixed lollies, to fill each bonbon
4 sheets green metallic crepe paper
8 self-adhesive labels
16 tinsel pipe cleaners

Method
Fill cardboard cylinders with lollies. Cut crepe paper sheets in half. Wrap 1 piece of paper around each cylinder. Trim the ends to 5cm and twist to enclose lollies.

Write the names of guests on labels and attach to the cylinders. Tie pipe cleaners around bonbons to decorate.

Christmas balls
Ingredients
4 cups desiccated coconut
395g can sweetened condensed milk
2 teaspoons finely grated lemon rind
1/2 cup (100g) red glace cherries, finely chopped

Method
Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.

Combine coconut, milk and lemon rind in a bowl. Add cherries. Stir until coconut mixture turns pink. Using 1 level tablespoon mixture at a time, roll mixture into 40 balls. Place balls, 3cm apart, on prepared trays.

Bake, swapping trays halfway, for 12 to 15 minutes or until balls are lightly browned. Cool on trays. Serve.