I’ve been baking for as long as I can remember, but I have never had any luck at all with sweet making. Toffee, fudge, pretty much anything involving sugar, water and high temperatures and it’s a disaster waiting to happen. For the life of me, I just can’t get the knack of it. I’ve recently purchased a sugar thermometer in the hope that this may help me some what, but I have to confess (based on my poor track record) to a little skepticism.
This recipe for coconut ice however, is basically foolproof, so it’s perfect for someone like me. There is no dissolving of sugar, no boiling to the correct temperature, and most importantly – no burnt hands.
Our recipe is based on a version from the Women’s Weekly Kids Perfect Party book, but the Donna Hay mag also has a similar recipe, and if you google “easy coconut ice” you’ll find a stack of recipes too. So this is not ground-breaking stuff by any stretch of the imagination. I thought I’d share it anyway, as it always goes down well in our house and it’s a tried and true recipe that hasn’t failed me yet.
Coconut Ice
3 1/2 cups (560g) icing sugar
2 1/2 cups (200g) desiccated coconut
395g can sweetened condensed milk (you can use the low-fat stuff, it works just as well)
1 tsp vanilla extract
food colouring (traditional pink, or you can get a little crazy and change it up to your favourite colour like we did)
1. Line base and sides of a deep (4cm+) 19cm square dish with plastic cling wrap
2. Sift icing sugar into large bowl. Stir in coconut, condensed milk and extract.
3. Press half the mixture firmly into the base of the pan. Work colouring into the remaining mixture, kneading well to distribute food colouring; press over white layer evenly.
4. Refrigerate for 3 hours or until firm. Remove from tray (a fish slice helps here), peel away cling wrap, and cut into squares.
Coconut ice will keep for a week if stored in an airtight container in the refrigerator.
Yummo!
Naomi
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