Coconut ice

May 16, 2011



  • 500g (1lb 2oz) icing sugar
  • 1 x 397g cans condensed milk
  • 400g (14oz) desiccated coconut
  • Pink food colouring




METHOD

1. Line a 20cm (8in) square baking tin (4cm/1 1/2in deep) with clingfilm. Sift the icing sugar into a bowl, add the condensed milk and stir with a wooden spoon. Then roll up your sleeves, get stuck in with your hands and knead the mixture. Gradually add the coconut, kneading the stiffening mixture until all the coconut is mixed in. It's hard work and takes a little while.
2. Split the mixture in half. Put the first half into the lined baking tin, pressing it down with the heel of your hand. Colour the remaining half pink using the food colouring. Mix it well.
3. Take small balls of the pink mix and place them over the white coconut mix in the baking tin. With your hand, press the pink mixture over the white to form an even layer. Allow to set for a few hours. Cut into squares.

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