Coconut ice is the most deliciously simple treat! It’s completely no-bake and takes less than 10 minutes to whip up. Perfect for school fetes & food gifts.
This week I thought I’d share a very old-school Coconut Ice recipe that reminds me of school fetes, farmers markets and homemade cake stalls. Coconut Ice is as pretty as it is delicious. Mind you, I think the reason that coconut ice is associated with fetes and stalls is because it’s so super sweet, you can only eat a tiny amount at a time!
Now with Valentines Day around the corner, this recipe is perfect. You don’t even need to make it for your special someone (although I’m sure they would love you even more if you did). Instead, you could use a little heart cookie cutter and take the coconut ice into work for a Valentines Day surprise, or perhaps make a big batch and have afternoon treats sorted for a week.
Coconut Ice - Fabulous Foodie Fridays #37
- 300 g (2 cups) pure icing sugar
- 1/4 teaspoon cream of tartar
- 395 g can sweetened condensed milk
- 3 1/2 cups desiccated coconut
- 5-6 drops pink food colouring
- Grease and line a 20 X 30cm rectangular slice tray with baking paper (allowing the edges to overhang).
- Sift the cream of tartar and sugar into a bowl.
- Add the condensed milk and coconut and stir until well combined.
- Divide the mixture equally into two bowls.
- Add the food colouring, one drop at a time, into one of the bowls, until desired colour is achieved and stir well to combine.
- Place the white mixture into the base of the pan and use a spoon to firmly press down and level out.
- Carefully spread the pink mixture over the top and press down firmly.
- Refrigerate for at least 1 hour to allow to fully set before cutting.