Coconut ice (uncooked): Difference between revisions
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|TotalCalories = | |TotalCalories = 1679 | ||
|PortionCalories = | |PortionCalories = 167 | ||
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Revision as of 14:17, 28 January 2017
| Coconut ice (uncooked) | |
|---|---|
 |
| Servings: | Serves 10 |
| Calories per serving: | 167 |
| Ready in: | 15 minutes (plus setting overnight) |
| Prep. time: | 15 minutes (plus setting overnight) |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 28th January 2017 |
This recipe needs further development
We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.
The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
This recipe needs advance preparation!
Traditionally, coconut ice is cooked, but here is an easy recipe for an uncooked version which is more common these days
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 397g sweetened condensed milk
- 400g icing sugar, sifted
- 320g dessicated coconut
- Pink food colouring, optional
- A few drops vanilla extract
Method
- Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until its well combined use your hands, if you like.
- Split the mix into two and knead a very small amount of food colouring into one half.
- Line a 20cm x 25cm receptacle with baking parchment
- Spoon the white half of the mixture into the tin and level.
- Press pink half on top of the white mixture.
- Wrap tin in loosely in clingfilm or foil and leave to set overnight before cutting into squares.
- These will keep for up to a month at least, if stored in an airtight container.
Variations
Play around with different flavours and colours eg peppermint / green or lemon / yellow
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