For best results, always weigh ingredients where a weight is provided
Equipment
large mixing bowl & medium mixing bowl
wooden spoon or spatula
food safe gloves, optional
20cm / 8 inch square baking pan
Instructions
Combine the sugar, condensed milk, coconut and vanilla in a large mixing bowl. Stir well to combine. Mix with a spoon, then you may need to use your hands. Use gloves if you don't want your hands to get sticky.
Transfer half the mixture to a second bowl and add just a drop of food colouring. Knead to distribute it through the mix (I use food safe gloves for this part).
Line an 20cm/8 inch square baking tin with baking paper.
Just lightly wet your hand and press the white mixture firmly into the bottom of the tin.
Break the pink mixture into pieces over the white and again press down all over.
Place in the fridge to set for 3 hours.
Use a sharp knife to slice the coconut ice into 25 squares.
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Notes
Storage: Store in the fridge or at room temperature for up to 4 weeks in an airtight container. It can also be frozen for up to 3 months.
Gifting: Coconut ice makes a perfect gift, especially at Christmas. Wrap a few pieces up in cellophane and tie it up with a pretty ribbon and everyone will be delighted.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.