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COCONUT ICE

INGREDIENTS

  • 2 cups pure icing sugar

  • ¼ tsp cream of tartar

  • 395g sweetened condensed milk

  • 3 ½ cups Nature’s Lane Desiccated Coconut

  • 6 drops pink liquid food colouring


METHOD

  1. Grease and line a 20 X 30cm rectangular slice tray with baking paper (allowing the edges to overhang).

  2. Sift the cream of tartar and sugar into a bowl.

  3. Add the condensed milk and coconut and stir until well combined.

  4. Divide the mixture equally into two bowls.

  5. Add the food colouring to one bowl and stir well to combine.

  6. Place the white mixture into the base of the pan and use a spoon to firmly press down and level out.

  7. Carefully spread the pink mixture over the top and press down firmly.

  8. Refrigerate for at least 1 hour to allow to fully set before cutting.


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