Ingredients for this coconut ice recipe
100 grams of butter
Two teaspoons of coconut essence
100 grams of butter
One cup of milk
One cup of desiccated coconut
Six cups of icing sugar
One teaspoon of salt
Coconut Ice recipe cooking instructions :
Place the butter, the milk, the icing sugar and the salt in a middle sized saucepan and heat the coconut icing ingredients together gently until the sugar dissolves.
Bring the coconut ice mixture to the boil and keep the heat just enough to just keep the coconut icing mixture at the boil, stirring occasionally, until the coconut ice mixture reaches a stage where it can be rolled into soft balls (about 120°C).
Add the coconut and coconut essence to the coconut ice and remove the mix from the heat. Cool the coconut ice for 5 to 10 minutes, then beat until the coconut ice mixture thickens. Pour the coconut ice mix into a greased tin of around 20 x 20 cm.
Allow the coconut ice to cool and then cut the coconut ice into squares.
Note: For pink coconut ice add a drop of red food colouring with the coconut. For the classic two-tone coconut ice effect make a batch of white coconut ice and then a batch of pinkcoconut ice , pouring the pink on top of the set white.This will give you that layered coconut ice in two colours, pink and white
Makes: 25 – 30 pieces of coconut ice, depending on how you cut them.
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