Coconut Ice
Inroduction
About this Recipe
By: Sheridan Rogers
This pretty confection is from my new e-book, A Sweet Little Book, available from my homepage for $9.99. It’s an old favourite and an easy one for young children to make for Mother’s Day.
Ingredients
- condensed milk 400g
- icing sugar 340g, sifted
- desiccated coconut 340g
- red food colouring 2 -3 drops
Line a 20cm square tin with non-stick baking paper. Place the condensed milk into a mixing bowl and add the icing sugar. Beat well then mix in the desiccated coconut – it will be quite firm, but persevere. Spoon half the mixture into the tin and spread out evenly with the back of a spoon (it helps if you dip it in warm water). Add a few drops of the red food colouring to the remaining mixture and mix well – you will need to use your hands for this step. Dip them in warm water beforehand and knead well until it is an even pink colour. Spread the pink mixture over the white layer and smooth with a spoon. Place in the fridge for 4 – 5 hours or overnight, covered with plastic wrap. Cut into squares when set. Store in an airtight jar. Keeps for up to a month.