Coconut Ice

If you like coconut, then you will love coconut ice! It's soft, and coconutty and oh-so-sweet.

I have had coconut ice before that is quite hard, but this recipe is softer, and more melt in the mouth. You could make it firmer by adding more icing sugar, coconut, or by leaving it out longer to allow the icing to set.

The best thing about this recipe is that there is absolutely no cooking involved. There is another way to make coconut ice that does involve cooking the sugar in much the same way you would fudge, but that gives a much harder result.


Ingredients:

• 397g can condensed milk
• 350g desiccated coconut
• 350g icing sugar 
• red food colouring

 Method:

1. Line a tray with greaseproof paper
2. Put a whole can of condensed milk into your mixing bowl
3. Next, stir in the icing sugar. You should have a reasonably thick paste at this stage.
4. Now add in the coconut. This will be quite hard work, so if you have a mixer it will make your life a lot easier.
5. If the mixture is still a little sloppy (it should stay on the spoon when turned upside down) add more icing sugar
6. Split the mixture in half, pressing the white half into the bottom of your tray.
7. Add 1 or 2 drops of red colouring to turn it pink, then carefully dot lumps of the pink mixture on top of the white
8. Using a spatula, carefully tease the pink mixture over the white. 
9. Cover with a clean tea towel, and leave over night
10. Will keep in airtight container for up to 4 weeks

TIP:
If you are bagging these up as gifts, try rolling the pieces in a little icing sugar to stop them sticking together.
You could try using strawberry flavouring instead of just red colouring as this will add colour as well as flavour.
As another flavour alternative, why not add 75g of dark chocolate instead of colouring, then prepare as normal.