Sarah Cawood

Inside Sarahs Notebook

Coconut Ice

Saturday Dec 24, 2011

Coconut Ice

Ingredients:

250g icing sugar

250g condensed milk

275g desiccated coconut

Pink food colouring

Method:

Combine the icing sugar and condensed milk in a bowl with a wooden spoon then add the desiccated coconut (I was following a BBC Good Food recipe but their measurements were right up the spout and I had to add an extra 75g of desiccated coconut to the mixture as it was way too sticky to handle otherwise: BAD BBC GOOD FOOD!)

Divide the mixture into 2 and add a few drops of the pink food colouring to one half and knead it in thoroughly.

Roll out one half of the mixture onto an icing sugar dusted surface and fashion into a rectangle then roll out the 2nd half and place it on top of the other half on a sheet of baking parchment (or an icing sugar dusted surface so it doesn't stick). It should be about 1/2 inch thick.

Refrigerate for 3 hours or so or leave overnight to go really solid then cut into bite size chunks. (I always save the edge trimmings to munch on myself!)

Bung 'em in a receptacle of some kind, festoon with ribbon or whatever you have left in the  house at this stage and Bob's your uncle, Fanny's your aunt: a last minute Xmas gift that looks like you've put in maximum effort;).