Traditional Coconut Ice recipe. Easy to make recipe ideas from Blanco.
Rosey Coconut Ice
Ingredients
450g desiccated coconut
2 cups icing sugar
200ml evaporated milk
50g butter
1/2 tsp fine salt
1/2 tsp rose essence
3-4 drops of red food colouring
Method
Line a 21 x 20cm tin with baking paper
In a microwave safe mixing bowl, add the coconut, sugar, milk, butter and salt. Microwave on high for 2-3 minutes, (depending on wattage) stirring occasionally
Remove from the microwave and stir well before adding in the rose essence. Divide the mixture into 2
Add in the colouring to one half and mix until the mixture is evenly pink. Set aside
To get the layers of white-pink-white effect, spoon half of the white mixture in the base of the tin and spread evenly using the back of a spoon. Add the pink mixture and spread evenly. Then add the rest of the white
Make sure that the whole block is level and well pressed. Refrigerate for at least 4 hours before cutting into your desired shape
