Quick & Easy

Coconut ice

There is something oh so 70s about these familiar baby pink and white, sweet coconutty treats. They were as sure to please back then as they are now.
Coconut Ice
36 Item
20M

Ingredients

Method

1.Spray a deep 20cm (8-inch) square cake pan with cooking oil, use baking paper to line the base and sides of the pan.
2.Sift the icing sugar into a large bowl. Add the coconut, condensed milk and vanilla extract, stir with a wooden spoon to mix the ingredients together.
3.Put half the mixture into the pan, use the back of the spoon to press the mixture down firmly. Add a few drops of pink food colouring to the rest of the mixture, use a metal spoon to stir it into the mixture. Put the pink mixture on top of the white layer, use the back of the spoon to press it firmly and evenly over the white layer.
4.Cover the pan with plastic wrap and put the pan in the fridge for about 3 hours or until the coconut ice feels firm. Take it out of the fridge, cut it into squares.

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