Classical Coconut Ice

This batch of coconut ice was made up as I had some leftover condensed milk after making my Coconut and Lime Cake (found here).

The quantities of ingredients that I used obviously had to be jiggled about a bit (don’t worry, I have used my usual quantities in the recipe below) but as Coconut Ice is made with desiccated coconut, icing sugar and condensed milk in a 1:1.25:1.25 ratio respectively, this is relatively easy to work out for those of you who may also be using leftover portions!

Ingredients (Makes about 30 Squares)

250g Condensed Milk

250g Icing Sugar

200g Desiccated Coconut

Pink Food Colouring

Recipe

– Before starting, gently line a 20cm baking tray with greaseproof paper (just so the coconut ice does not stick to the tray – not as though you are lining the tray for a cake bake).

In a large mixing bowl, mix together the condensed milk and icing sugar using a wooden spoon. This mixture can get very stiff and sticky but keep at it!

Once all the icing sugar has been incorporated into the condensed milk, add the coconut and mix this in until it is evenly spread throughout the mixture.

At this stage, you need to split the mixture into two and place in two separate bowls. In one bowl, add 2 drops of the pink food colouring and knead this until the whole mixture is a consistent light pink in colour.

Once this has been done, dust a board with icing sugar and, using your hands, shape the white-coloured coconut ice mix into a rectangle and use a rolling pin to roll this half of the mix is about 1.5cm thick, using your hands to re-shape as you go along so it keeps it’s rectangle shape. Add this half of the mixture to the baking tray.

Do the same with the pink-coloured coconut ice mix and place this on top of the white half, pressing gently so that they ‘stick’ together in the middle.

Leave this tray in the fridge for a minimum of 3 hours (Ideally overnight) so it can set. Once it has set, cut into small squares with a sharp knife and store in an airtight container, where they will keep for up to a month.

Perfect with a cup of tea in an afternoon or always a crowd pleaser at a children’s party!

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