James Moffatt and Maree Horner
It’s an oldie but a goodie – this easy 5-ingredient coconut ice recipe is sure to bring back fond childhood memories.
If you’re not a fan of pink, leave it as white, or add green, blue or red food colouring.
Loved this sweet treat? Check out our collection of quick and easy dessert recipes.
Ingredients
Method
1.Grease a deep 19cm square cake pan; line base and sides with baking paper.
2.Stir sugar, milk and glucose in a medium saucepan, over low heat, until sugar dissolves. Bring to the boil; boil, uncovered, for 5 minutes or until mixture reaches 112°C on a sugar thermometer (or until a small amount of mixture, dropped into cold water, forms a soft ball when rolled between your fingers).
3.Remove pan from heat; pour mixture into a heatproof bowl. Stir in coconut until thick and creamy. Spoon half the mixture into another heatproof bowl; work in colouring. Press pink mixture firmly over base of cake pan. Press white mixture evenly over pink layer.
4.Refrigerate for 3 hours or until firm before cutting into squares.
Coconut ice can be made a week ahead; store in an airtight container in the refrigerator.
Note
