Coconut Ice

Method

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1. Line a 20 cm square tin with parchment paper.

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2. Mix the icing sugar, coconut, condensed milk and vanilla in a large bowl until a thick, stiff paste forms.

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3. Divide the mixture in half. Press one half firmly and evenly into the tin.

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4. Knead a few drops of the pink colouring into the other half until evenly coloured.

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5. Press the pink half firmly over the white layer and smooth the top.

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6. Chill for at least 2 hours until firm.

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7. Lift out with the paper and cut into squares with a sharp knife.

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Chef’s Tips

• Press each layer down very firmly so the slab holds together.
• Add the colouring a drop at a time. It takes very little.
• If the mixture is too wet, add a spoonful of coconut.

Pairing Suggestions

• A cup of tea
• A glass of milk
• A gift tin

Storage & Reheating

Keep in the refrigerator in an airtight container up to 2 weeks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.