Coconut Ice
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Makes24
·
Prep 20 minutes (plus 3 hours chilling time)
Ingredient
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2¹⁄³ cups gluten-free pure icing sugar, sifted
·
¼ teaspoon cream of tartar
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395g can sweetened condensed milk
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3½ cups desiccated coconut
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2 teaspoons vanilla essence
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Rose-pink food colouring
Recipe
1. Grease a
6cm-deep, 20cm square cake pan. Line base and sides with baking paper,
extending paper 2cm above edges of pan.
2. Sift icing sugar
and cream of tartar together into a large bowl. Add condensed milk, coconut and
vanilla. Mix until well combined. Divide mixture in half. Tint 1 portion of
mixture pink with food colouring. Leave remaining portion plain.
3. Press plain
mixture over base of prepared pan, levelling top with the back of a spoon.
Press pink mixture over plain mixture, levelling top with spoon. Cover. Chill
for 3 hours or until set.
4. Cut coconut ice
into 2.5cm squares. Serve.
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Nutrition: (each) 733kJ; 8.4g fat; 7.3g sat fat; 2.1g protein;
21.7g carbs; 1.6g fibre; 4mg chol; 17mg sodium.
Coconut Ice
