Name: Coconut ice squares
Prep time: 15 min
Total time: 15 min
Yield: Approx 30 pieces
Cuisine: British
Ingredients: 250g sweetened condensed milk; 250g icing sugar sifted, plus extra for dusting; 200g dessicated coconut; pink edible food colouring optional

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Coconut ice squares

Coconut ice squares

Lesley Waters

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Approx 30 pieces

Easy

Prep: 15 mins

A star rating of 4 out of 5.31 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

250g sweetened condensed milk
250g icing sugar

sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring

optional

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Nutrition: per square

kcal739
fat4g
saturates4g
carbs10g
sugars9g
fibre1g
protein1g
salt0g

low

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.

Recipe from Good Food magazine, December 2005

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A star rating of 4 out of 5.31 ratings

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