Coconut Ice

Very icy outside so why not treat yourself to some of this delicious confection. I love coconut and mixed with condensed milk it makes an ideal cold weather comforter. Because it keeps in an airtight for 4 weeks it is good to give as a gift.

Coconut Ice

Some recipes be made using caster sugar, but I find it a bit gritty, icing sugar gives a smoother result.

Traditionally it is coloured white and pink, but you can make it any colour you wish, why not add a few drops of peppermint extract and colour half green or a few drops of lemon oil and half yellow.

Half black and half orange makes a great Halloween treat, as does red and green. Just have fun.

I find it is easier to make the mixture in two batches as it is so easy. This enables you to mix the colour in at the beginning of the preparation of the second batch so it mixes thoroughly.

Use a small loaf tin with a piece of baking paper lining the bottom and up two sides so you can lift it out easily. This way there is no need for a rolling pin.

Makes 28-32 pieces

Ingredients

2x 125g icing sugar

2x100g condensed milk

2x 100g desiccated coconut

A few drops of pink or your choice of food colouring, always measure this onto a spoon don’t be tempted to add it straight to the mixture like I have done

Method

1.Sieve one 125g icing sugar into a mixing bowl.

2.Add one 100g of condensed milk.

3.Add one 100g of coconut and mix well with a spatula. Then dust hands with a little icing sugar and knead everything together.

4.Press this into the base of the small loaf tin and smooth out evenly.

5.Combine the rest of the ingredients together as before but add the food colouring. Knead together so the colour is mixed evenly.Press this batch down evenly on top of the white layer.

6.Have a cooling rack ready, as this is the best way of getting the air to dry out the surface of the ice. Carefully lift the block of ice out of the tin and place on the rack. Dust with a very light drizzle of icing sugar and smooth over the surface, doing the same on the underside.

7.Leave for three hours then cut into squares using a serrated knife , not too small, about 2cm and leave to dry for another 2-3 hours before placing in an airtight container.

This will keep for about 4 weeks.