Easy Recipe For Coconut ice
Sweet and creamy coconut ice. Incredibly easy to make, these little cubes would make a fantastic gift this Valentine’s Day.
Equipment
- 1 20 cm, 8 inches square brownie pan
- 1 Baking paper.
- 1 Large bowl
- 1 Spoon
Ingredients
- 397 g 1¼ cups Condensed milk (one normal-sized UK can)
- 400 g 3¼ cups Icing or powdered sugar
- 1 tbsp Vanilla extract
- 350 g 3½ cups Desiccated coconut
- 1 tbsp Food coloring
Instructions
- Line the bottom of a 20cm (8 inch) square brownie tin with baking parchment or greaseproof paper.
- Put the condensed milk, icing sugar, and the vanilla extract into a large bowl, and mix well until fully combined.
- Add the dessicated coconut to the bowl, and mix well. The mixture will be very stiff, but this is normal.
- Press half the mixture into the bottom of the tin, making sure that there are no gaps and that the top is fairly level.
- Add some food colouring to the other half (pink is customary, but I used peach) and knead well with your hands until the colour is fully distributed. Add this mixture onto the top of the white layer already in the tin, and press down firmly. Make sure that the white layer is completely covered, and that the layer is even and level.
- Put the coconut ice into the fridge to set for a few hours, or overnight. Once firm, remove from the tin and cut into small squares (don’t make them too big – this is very sweet).
Video
Notes
The coconut ice squares can be kept at room temperature for 2-3 weeks, if stored in an airtight container. The coconut ice can be frozen for up to 3 months, either cut up into squares or as a sheet.