Coconut ice
Sensational as a dessert accompaniment or to enjoy on it's own, this simple, no-cook creation produces plenty of creamy, sweet blocks of coconut and dried cranberries to share.
- 20 mins preparation
- Makes 64 Item
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Ingredients
Coconut ice
- 5 1/4 cup (840g) icing sugar, sifted
- 2 1/2 cup (200g) desiccated coconut
- 395 gram can sweetened condensed milk
- 1 egg white, beaten lightly
- rose pink food colouring
- 1/2 cup (70g) cronies (sweetened dried cranberries), chopped finely
Method
Coconut ice
- 1Grease and line base and sides of a 20cm square cake pan with two strips of baking paper.
- 2Combine the icing sugar and coconut in a large bowl. Use a wooden spoon and then your hands to mix in the condensed milk and egg white. Dust bench lightly with a little extra icing sugar and knead the coconut mixture to form a soft dough.
- 3Divide the mixture in half; tint half with the rose pink food colouring, kneading the mixture to colour evenly. Knead the craisins into the pink mixture; press into prepared pan in an even layer. Top with the white mixture in an even layer, pressing down firmly. Cover; refrigerate for 3 hours or until firm.
Notes
This coconut ice can be made up to 1 week ahead. Keep in an airtight container in the refrigerator. Not suitable to freeze or microwave.
