Creamy Coconut Ice2014-10-11
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Another recipe from the “Essential Christmas Cookbook”. This as it states is very creamy & it is one of the easiest Recipes I’ve ever made. It doesn’t get better than that. – Pewsey
- 2 cups icing sugar
- ¼ teaspoon cream of tartar
- 400g can condensed milk
- 3 ½ cups desiccated coconut
- Pink food colouring
Grease a 20 cm square cake tin & line the base with baking paper.
Sift the icing sugar and cream of tartar into a bowl. Make a well and pour in the condensed milk. Using a wooden spoon stir in the coconut half at a time. Mix well with your hands. Divide in half and tint one half pink. Use only a few drops at a time until you get the colour you want. Coconut ice should be baby pink – not hot pink.
Press the pink mixture into the base of the tin ensuring you press down firmly. Then press the white mixture on top of this.
Refrigerate for 1 – 2 hours, or until firm. Then remove from the tin at cut into pieces. Store in an airtight container in a cool place for up to 3 weeks.