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Coconut ice squares

Coconut ice squares

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Approx 30 pieces

This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.

Nutrition: per square
HighlightNutrientUnit
kcal739
fat4g
saturates4g
carbs10g
sugars9g
fibre1g
protein1g
low insalt0g
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Ingredients

  • 250g sweetened condensed milk
  • 250g icing sugar, sifted, plus extra for dusting
  • 200g dessicated coconut
  • pink edible food colouring, optional

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, December 2005

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Overall rating

A star rating of 3.9 out of 5.26 ratings
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