There are few Christmas treats more nostalgic than White Christmas. For many of us, it instantly brings back memories of school fetes, church stalls, Tupperware containers lined with baking paper and grandmothers who always had a batch chilling in the fridge. Sweet, crunchy and impossibly festive, White Christmas is one of those wonderfully simple Aussie classics that has stood the test of time. This year, we’re bringing it back – with its charming history, a foolproof recipe, and all the festive joy that comes with a treat that costs very little but delivers pure Christmas magic.
Where Did White Christmas Come From?
Despite its name, White Christmas isn’t American or European – it’s Australian through and through. It first became popular in the 1940s and 1950s, when Copha (a coconut fat product created in Australia) began printing the recipe on the back of its packets. With imported Christmas ingredients expensive and wartime rationing affecting supplies, Copha offered a thrifty sweet that didn’t require baking, fancy equipment or hard-to-get ingredients.
It quickly became an Aussie household staple – especially in Queensland and NSW – and has since become a beloved part of our classic summer Christmas table: cold, sweet, and perfect for the Australian heat.
The Best Classic White Christmas Recipe
Makes: 20 squares
Prep time: 10 minutes
Chilling time: 1 hour
Ingredients
250g Copha (melted)
3 cups Rice Bubbles
1 cup powdered milk
1 cup desiccated coconut
¾ cup icing sugar
1 cup mixed dried fruit (or glacé cherries, chopped)
Optional: ½ cup slivered almonds
Optional: grated rind of one lemon for freshness
Method
Prepare your tin: Line a slice tin (approx. 20cm x 30cm) with baking paper.
Combine dry ingredients: In a large bowl, mix the Rice Bubbles, powdered milk, coconut, icing sugar, dried fruit and almonds.
Add melted Copha: Slowly pour the warm melted Copha into the dry mixture and stir until everything is evenly coated.
Pour and smooth: Transfer the mixture into the prepared tin and press firmly with the back of a spoon to create an even layer.
Chill: Refrigerate for at least one hour — longer if possible — until firm.
Slice and serve: Cut into squares and store in an airtight container in the fridge.
Tip: Want to modernise it? Add cranberries and pistachios for a red-green Christmas colour pop.