1/2 cup icing sugar
3 Tbs cocoa
125g copha
1 tsp vanilla
5 drops peppermint essence (optional)
Sift icing sugar and cocoa into small basin. Melt copra over low heat and gradually stir into icing sugar until smooth. Stir in vanilla and peppermint essence. Can be used immediately or stand container in hot water to melt to runny consistency again. Store in cupboard.
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