Coconut Ice

Coconut Ice

Prep Time: 5 minutes

Cook Time: 3 minutes

Yield: 56 squares

Take a trip down memory lane with this easy version of a classic British treat; Coconut Ice. Traditional crumbly texture, and a pink strawberry flavoured layer.

Ingredients:

  • 340g (12oz) icing (confectioners’) sugar
  • 400g (14oz) sweetened condensed milk
  • 340g (12oz) unsweetened desiccated coconut
  • pink gel food colouring
  • strawberry essence or flavouring

Directions:

  1. Butter or use plastic wrap to line a 20x15cm (8x6-inch) tin. Carefully heat the condensed milk and icing (confectioners’/powdered) sugar in a pan over a low heat until the sugar has completely dissolved.
  2. Remove from the heat and stir in the desiccated coconut. Quickly pour half of the mixture into the tin and use a spatula to smooth and level. Set aside for 5 minutes.
  3. Add a few drops of food colouring and/or flavouring to the remaining mix in the pan and pour remaining mix over the first layer. Smooth and even again with spatula and set aside to cool for 3 hours.
  4. If you intend on planning to make bars or squares then wait until the coconut is half set and carefully score bars/squares with a knife. Leave to set for 3 hours or overnight and cut using the score marks as guides.

Notes:

  • Don’t worry about sifting the icing (confectioners’) sugar or lumps when mixing with the condensed milk. They should melt with the remaining icing sugar when dissolving. See this photo.
  • Dessicated coconut is also known as shredded coconut in the US. You're looking for the quite fine dried type. Not the larger shaving peel type.

Tip:

Melt some chocolate and cover these with chocolate. Heaven!

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