Bauer Photographic
Coconut ice is an ever-popular sweet treat, where you’re looking for something quick and easy to bring along to a cake stall, a kids’ party, or to add to a dessert bar – these pastel pink sweets always go down a treat.
Ingredients
Method
1.Grease a 19cm (8-inch) square cake pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over
the sides.
2.Sift icing sugar into a large bowl; stir in coconut, then condensed milk and egg white until almost combined. Use your hands to finish combining the ingredients well.
3.Divide mixture into two bowls; tint one mixture with pink or peach colouring. Press coloured mixture into pan; level the surface. Top with remaining mixture; level the surface.
4.Cover pan; refrigerate about 3 hours or until set before cutting into squares.
How to make coffee coconut ice
5.Dissolve 2 teaspoons instant coffee granules in 1 teaspoon boiling water. In step 3, add coffee mixture to one bowl of mixture instead of food colouring, with an extra 2 tablespoons desiccated coconut.
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