Coconut Ice
Ingredients
  • 200g icing sugar(confectioner’s sugar)
  • 400g condensed milk(1 tin)
  • 400g dessicated coconut(2 packs)
  • a few drops red food colour paste*(optional)
Instructions
  1. Grease a small baking tray**.
  2. Beat together the icing sugar and condensed milk until you have a smooth paste.
  3. Add the coconut and mix well.
  4. 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.***
  5. Spread the coloured mix on top of the plain one, again at around 1cm thickness and smooth down the top.
  6. Leave in the fridge overnight then cut into squares. You have my permission to eat any uneven edges you need to cut off.
Recipe Notes

* 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.

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