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    Coconut Ice


    Source of Recipe


    SFI - Oct 2003

    List of Ingredients




    4 cups Pure Icing Sugar
    1/2 tsp Cream of Tartar
    7 cups Desiccated Coconut
    2 x 390g cans Sweetened Condensed Milk
    2 - 3 drops Red Food Colouring (or desired colour)
    1 tsp Vanilla Essence

    Recipe



    Grease & line 2 x 18cm (base) square cake pans with baking paper.

    Sift icing sugar & cream of tartar into a large bowl. Add coconut & condensed milk. Mix well to combine. Remove half the mixture to a separate bowl.

    Add food colouring to one bowl. Add vanilla to the other. Stir each mixture until well combined.

    Divide vanilla mixure evenly between the 2 pans. Press firmly into pans. Divide the coloured mixture evenly between the 2 pans & press onto vanilla mixture. Cover with plastic wrap. Refridgerate for 3 hours or until set.

    Remove coconut ice from pans & cut into 3cm squares. Store in an airtight container.

    Makes approx 60 pieces

 

 

 

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