Another day another recipe. There is going to be loads. Which is great and it means there is no excuse for just buying people socks for Christmas. Unless they ask for them like the Mr has! Coconut ice has to be the easiest sweet to make. And it’s all lovely and pastel, very on trend for A/W13. I’m going to do a post on how you can package all your lovely gifts too!
250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring, optional
Mix together the condensed milk and icing sugar in a large bowl using a wooden spoon. It will get very stiff.
Add the coconut into the mix until it’s well combined. You can use your hands at this point if you feel you need too.
Split the mix into two and add a very small amount of food colouring into one half.
Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other.
Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set.
Cut into squares with a sharp knife. These will keep for up to a month at least, if stored in an airtight container.