Melt the copha in a saucepan over medium heat. Once block is entirely melted, set aside to cool. In a large bowl, add rice bubbles, icing sugar, coconut, nuts, cinnamon and rosewater.

375g white chocolate melts. 1/2 cup cream. 1 cup dried mixed fruit. 1 cup puffed rice. 1 cup coconut. 1/2 cup skim (or full cream) milk powder. 1/4 cup halved glace cherries (optional) ...