8/13/2019 Coconut Ice

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Ingredients

250g sweetened condensed milk250g icing sugar, sifted, plus extra for dusting200g dessicated coconutpink edible food colouring, optional

Method

Using a wooden spoon, mix together the condensed milk and icing sugar in a largebowl. It will get very stiff. Work the coconut into the mix until its well combined use your hands, if you like.

Split the mix into two and knead a very small amount of food colouring into onehalf. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.

Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container

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Ingredients

125g copha250g desiccated coconut500g pure icing sugar, sifted2 egg whites, lightly whisked1/2 tsp vanilla extract3 drops red liquid food colouring

Step 1

Line a square 20cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang the sides. Melt the copha in a small saucepan over low heat.Remove from heat and set aside for 10 minutes or until cooled to room temperature.Step 2

Combine the coconut and icing sugar in a large bowl. Add the copha, egg white and vanilla extract, and stir until well combined. Divide coconut mixture in half.Press half the coconut mixture over the base of the prepared pan.Step 3

Add the red food colouring to the remaining coconut mixture and stir until wellcombined and evenly coloured. Spread the pink coconut mixture over the mixture in the pan and smooth the surface. Cover with plastic wrap and place in the fridge for 1 hour or until set.Step 4

Remove the coconut ice from the pan. Use a sharp knife to cut into 16small squares to serve.

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Copha is a form of vegetable fat shortening made from hydrogenated coconut oil.It is 100% fat, at least 98% of which is saturated. It also contains soybean lecithin. It is popular in Australia.

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Ingredients

405g tin light condensed milk300g (11oz) icing sugar, sifted300g (11oz) desiccated coconutFew drops red food colouring (or a tiny amount of red food colouring paste)

1Line a 15cm x 20.5cm (6in x 8in) roasting with baking parchment and set aside.

2In a large bowl, mix together the condensed milk and sifted icing sugar, then stir in the coconut. Spoon half the mixture into the tin and level. Dye the remaining mixture your desired shade of pink and press on top of the white mixture.

3Wrap tin in clingfilm and leave to set overnight before cutting into squares

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Ingredients

405g can Carnation Light Condensed Milk300g desiccated coconut300g icing sugar, sifted tsp vanilla extract2-3 drops scarlet food colouring

Method

Line a 24cm square tin with baking parchment. Mix the condensed milk with the co

conut, icing sugar and vanilla extract until thoroughly combined. Spoon half ofthe mixture in the base of the tin and spread out evenly with the back of a spoon.

Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.

Leave overnight, or at least for 4-5 hours, in a cool place before cutting intosquares.

This recipe is a simplified version of the original in which sugar is boiled toa high temperature. If you leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.

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IngredientsButter, for greasing397g can condensed milk350g desiccated coconut350g icing sugarFew drops of vanilla extract

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Pink or red food colouring

Method

1. You will need a 23cm x 20cm x 4cm deep cake tin. Rub a little butter over theinside of the tin, then line the tin and 2 of the sides with baking paper.

2. Pour the condensed milk into a big bowl. Add the coconut, icing sugar and vanilla extract and mix really well. Spoon half of the mixture into the square caketin, then flatten it by pressing with damp fingers.

3. Add a few drops of pink or red food colouring to the mixture left in the bowland mix evenly. Spoon the coloured mixture over the top of the white layer anduse damp fingers to smooth the top.

4. Loosely cover and put in a cool place overnight to set and dry out. Use the baking paper to lift the coconut ice from the tin, then cut into about 40 pieces.Store in an airtight tin in a cool place for up to 3 weeks.

This coconut ice needs a day to set.

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