Coconut ice

Name: Coconut ice
Prep time: 20 min
Total time: 260 min
Yield: 24 pieces
Ingredients: 2 1/3 cups pure icing sugar; 1/4 tsp cream of tartar; 395 g sweetened condensed milk; 3 1/2 cups desiccated coconut; 2 tsp vanilla essence; rose-pink food colouring

4h 20m

Serves 24

taste.com.au

Coconut ice

taste.com.au

4h 20m

Serves 24

Directions

1Grease a 6cm-deep, 20cm square cake pan and line the base and sides with baking paper, extending it 2cm above the edges.
2Sift the icing sugar and cream of tartar together into a large bowl. Add the condensed milk, desiccated coconut, and vanilla essence. Mix until well combined.
3Divide the mixture into two equal portions. Tint one portion pink with the food colouring, leaving the other portion plain.
4Press the plain mixture over the base of the prepared pan, levelling the top with the back of a spoon. Press the pink mixture over the plain layer, levelling the top with a spoon. Cover and chill for 3 hours or until set.
5Cut the coconut ice into 2.5cm squares and serve.

Ingredients

2 1/3 cups pure icing sugar
1/4 tsp cream of tartar
395 g sweetened condensed milk
3 1/2 cups desiccated coconut
2 tsp vanilla essence
rose-pink food colouring (optional)

Equipment

6cm-deep, 20cm square cake panbaking paperlarge bowlwooden spoon

Tips

Sift the icing sugar before adding other ingredients to avoid lumps.
Vanilla extract can be used as an alternative to vanilla essence for superior flavour.
While desiccated coconut is traditional, slightly larger shredded coconut can be used.
Liquid food colouring can be used instead of gel if preferred.
The cream of tartar can be omitted if you do not have any, though it helps with firmness and cutting.

Coconut ice

4h 20m

Serves 24

taste.com.au

Coconut ice

taste.com.au

4h 20m

Serves 24

Directions

1Grease a 6cm-deep, 20cm square cake pan and line the base and sides with baking paper, extending it 2cm above the edges.
2Sift the icing sugar and cream of tartar together into a large bowl. Add the condensed milk, desiccated coconut, and vanilla essence. Mix until well combined.
3Divide the mixture into two equal portions. Tint one portion pink with the food colouring, leaving the other portion plain.
4Press the plain mixture over the base of the prepared pan, levelling the top with the back of a spoon. Press the pink mixture over the plain layer, levelling the top with a spoon. Cover and chill for 3 hours or until set.
5Cut the coconut ice into 2.5cm squares and serve.

Ingredients

2 1/3 cups pure icing sugar
1/4 tsp cream of tartar
395 g sweetened condensed milk
3 1/2 cups desiccated coconut
2 tsp vanilla essence
rose-pink food colouring (optional)

Equipment

6cm-deep, 20cm square cake panbaking paperlarge bowlwooden spoon

Tips

Sift the icing sugar before adding other ingredients to avoid lumps.
Vanilla extract can be used as an alternative to vanilla essence for superior flavour.
While desiccated coconut is traditional, slightly larger shredded coconut can be used.
Liquid food colouring can be used instead of gel if preferred.
The cream of tartar can be omitted if you do not have any, though it helps with firmness and cutting.