CHERRY BLOSSOMS

Ingredients.....2 cups of rice bubbles, 125 gm of glace cherries, chopped,1 cup of desiccated coconut, 1/2 cup of condensed milk, 90 gm of copha. Pink coloured coconut... a cup of desiccated coconut with a few drops of pink food colouring, using the back of a metal teaspoon work the colour through the coconut until the required colour is achieved. Mix together the rice bubbles, chopped cherries, coconut and condensed milk in a large mixing bowl. Melt the copha in a small saucepan over a low heat, allow to cool slightly, then stir this into the rice bubble mixture. Form the mixture into balls about golf ball size and toss in the pink coconut. Refrigerate in an air tight container.