If you like coconut, then you will love coconut ice! It’s soft, and coconutty and oh-so-sweet.

This recipe is soft, melt in the mouth. You can make it firmer by adding more icing sugar, coconut, or by leaving it out longer to allow the icing to set. The best thing about this recipe is that there is absolutely no cooking involved. There is another way to make coconut ice that does involve cooking the sugar in much the same way you would fudge, but that gives a much harder result.

It makes a great edible gift at any time of year. You could make it more festive by making it green and red. If you are bagging these up as gifts, try rolling the pieces in a little icing sugar to stop them sticking together. You could try using strawberry flavouring instead of just red colouring as this will add colour as well as flavour.

Coconut Ice

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Ingredients

• 397 cans Condensed Milk
• 400g Dessicated Coconut
• 400g Icing Sugar
• red food colouring

Directions

1.	Line a 7" x 13" tray with cling film
2.	Put a whole can of condensed milk in a mixing bowl
3.	Next, stir in the icing sugar. You should have a reasonably thick paste at this stage.
4.	Now add in the coconut. This will be quite hard work, so if you do this in a mixer it will make your life a lot easier.
5.	If the mixture is still a little soft (it should be extremely firm) add more icing sugar
6.	Split the mixture in half, pressing the white half into the bottom of your tray and leveling with the back of a metal spoon.
7.	Add 1 or 2 drops of red colouring to turn it pink (or more if you want a vibrant colour), then carefully dot lumps of the pink mixture on top of the white
8.	Using the metal spoon, carefully tease the pink mixture over the white until the surface is smooth.
9.	Cover with a clean dry tea towel, and leave over night
10.	Cut into squares, and drop in batches into a bag with some icing sugar. Shake gently until each piece is coated, then plate and serve.

Note

Will keep in airtight container for up to 4 weeks.