Traditional Coconut Ice
Little pink and white morsels of sweetness
Servings: 16 small squares
Cost: $
Equipment
- mixing bowl
- Measuring cups and spoons
- microwave or small saucepan to melt the Copha
- 20cm square cake tin or slice tin
- Baking paper
Ingredients
- 4 cups icing sugar I used Icing Sugar Mixture
- 3 cups desiccated coconut Don't use shredded coconut
- 1 egg white
- 60 g Copha or vegetable shortening Melted
- ½ cup sweetened condensed milk
- ½ tsp vanilla extract
- a few drops of pink food colouring Use pink colouring, rather than red - it will give a much more even colour and a much better result
Instructions
- Line the cake tin or slice tin with baking paper. Tip: To keep the baking paper in place, brush the tin with a little water or vegetable oil before you line it with baking paper. The paper will stick to the tin and make patting the mixture into the tin much easier.
- Mix all ingredients, EXCEPT the food colouring, until well combined and you can no longer see any dry icing sugar
- Divide mixture into 2 equal amounts
- Pat 1 half of the mixture evenly into the base of the lined tin. I used the base of a glass to pat the mixture down and brushed it with a little coconut oil to stop the glass from sticking to the mixture. You could also use any mild tasting vegetable oil or a little melted Copha or vegetable shortening.
- In the 2nd half of the mixture, add a few drops of the pink food colouring (I added a little too much, so add it a few drops at a time so you can control the end colour). Mix until thoroughly combined and you can see no more streaks of colour.
- Pat the 2nd half of the mixture evenly onto the top of the white mixture already in the lined tin.
- Put in the fridge until set - about 2 hours. Remove from the fridge and take out of the tin. Cut into 16 evenly sized pieces and enjoy. You could even get a bit fancy and use a small cookie cutter to cut the Coconut Ice into pretty shapes. Hubby is enjoying the little scraps from around the hearts.
