I’m not a huge sweet fan, and will almost always choose something savoury instead, however sometimes only sweet will hit the spot. This coconut ice is really quick and easy to make, although I needs to set in the fridge for a few hours, preferably overnight. I make mine in my food mixer because I’m lazy but it can be easily mixed using a bowl and wooden spoon.
This recipe will give you a nice coconut-y coconut ice, just the way I like it.
- 200 g icing sugar (confectioner's sugar)
- 400 g condensed milk (1 tin)
- 400 g dessicated coconut (2 packs)
- a few drops red food colour paste* (optional)
- Grease a small baking tray**.
- Beat together the icing sugar and condensed milk until you have a smooth paste.
- Add the coconut and mix well.
- If you're making two-toned coconut ice, spread half the mixture onto your tray, levelling it off to approximately 1cm in thickness then beat the food colouring into the remainder until you have a nice even colour.***
- Spread the coloured mix on top of the plain one, again at around 1cm thickness and smooth down the top.
- Leave in the fridge overnight then cut into squares. You have my permission to eat any uneven edges you need to cut off.
* I find red colouring gives a nicer pink than pink colouring
** I use a 20cm square silicone cake mould, so I don't bother greasing it. The mix doesn't quite fit across of the bottom of my mould, but it's firm enough to hold its shape.
*** If you're not adding colour to your coconut ice, spread all the mixture onto your tray, keeping the thickness at around 2cm.