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9
December
Coconut Ice
Coconut Ice
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.