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Peach, Apple And Custard Brown Betty - Homemade Sweetened Condensed Milk - Dulce De Leche - Corned Beef With Parsley Sauce - Coconut Ice (part 5)

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Coconut Ice

·         Makes24

·         Prep 20 minutes (plus 3 hours chilling time)

Ingredient

·         2¹⁄³ cups gluten-free pure icing sugar, sifted

·         ¼ teaspoon cream of tartar

·         395g can sweetened condensed milk

·         3½ cups desiccated coconut

·         2 teaspoons vanilla essence

·         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.

·         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

Coconut Ice

 

 

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