recipe

Ingredients for Coconut Ice:

● 340g desiccated coconut
● 340g icing sugar
● 400g tin of condensed milk
● Optional food coloring

Cooking Directions for Coconut Ice:

1. Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but, persevere until everything is all combined.
2. Divide the mixture into two (add optional food colorings to each) and spread into an 8 inch square tin giving two colored layers and allow to set overnight.
3. Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.
4. Enjoy Alternative Suggestions: Add edible colorings for a festive/seasonal variety - black and orange at Halloween, blue and white on St.Andrew's Day, or red and pink at Valentine's.


INGREDIENTS
2 cups white sugar
2/3 cup water
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 drops red food coloring
DIRECTIONS
Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.