Coconut ice

By ctozzi

Ingredients

• Coconut Ice without condensed milk:
• cooking oil spray
• 2 cups sifted pure icing sugar
• 1/4 teaspoon cream of tartar
• 395g can condensed milk
• 1/2 teaspoon vanilla
• 3 1/2 cups desiccated coconut
• 2-3 drops pink food colouring
• 3 cups icing sugar
• 1/2 cup milk
• 25 g butter
• 1/4 teaspoon salt
• 3/4 cup coconut
• few drops of food colouring

Details

Servings 1
Adapted from taste.com.au

Preparation

Step 1

Spray a 20cm (base measurement) square cake pan with cooking oil spray and line with non-stick baking paper.

Place icing sugar and cream of tartar in a large bowl. Add condensed milk and vanilla essence and stir until well combined. Add desiccated coconut and, using your hands, mix until well combined.

Divide the mixture in half and add pink food colouring to one portion.

Knead the food colouring through until it is evenly coloured.

Press the pink mixture over the base of the pan and smooth the surface with your hand.

Top with the remaining white mixture, press down and smooth the surface with your hand.

Refrigerate the coconut ice for 2 hours or until firm. Cut into pieces and serve.

Coconut Ice without condensed milk:

Put icing sugar, milk, butter and salt into a saucepan.

Heat gently, stirring constantly until sugar dissolves. Bring to he boil. Do not stir. Let mixture boil until the soft ball stage. Add coconut.

Remove mixture form the heat and allow to cool for 10 minutes.

Divide mixture in half. add a few drops of food colouring to one portion and beat until mixture starts to thicken.

Pour into a buttered tin. Beat the white portion until it starts to thicken. Spread this mixture on top of the pink mixture. Allow to cool. Cut into squares.