Coconut ice squares
Tie these sweets up in squares of muslin or cellophane to make a really pretty pressie
Recipe uploaded by
Difficulty and servings
Approx 30 pieces
Preparation and cooking times
Prep 15 mins
- Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
- Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
- Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.
Per square
739 kcalories, protein 1g, carbohydrate 10g, fat 4 g, saturated fat 4g, fibre 1g, sugar 9g, salt 0 g
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/2799/
Difficulty and servings
Approx 30 pieces
Preparation and cooking times
Prep 15 mins
No-cook sweets
Ingredients
- 50g sweetened condensed milk
- 250g icing sugar , sifted, plus extra for dusting
- 200g dessicated coconut
- pink edible food colouring , optional
Per square
739 kcalories, protein 1g, carbohydrate 10g, fat 4 g, saturated fat 4g, fibre 1g, sugar 9g, salt 0 g





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