Coconut Ice
A classic South African bite sized snack that everyone remembers from their childhood. Try our Coconut Ice recipe.
TOTAL TIME 20 minutes | MAKES 64
INGREDIENTS
- 5 ¼ cups icing sugar
- 2 ½ cups desiccated coconut
- 395 g condensed milk
- 1 egg white, beaten lightly
- Pink or peach food colouring
METHOD
GREASE a 19cm square cake pan and line base and sides with baking paper, extending the paper 5cm over the sides.
SIFT icing sugar into a bowl and stir in coconut, condensed milk and egg white until almost combined. Use your hands to finish combining the ingredients well.
DIVIDE mixture into two bowls. Tint one mixture with pink or peach colouring. Press coloured mixture into pan and level the surface. Top with remaining mixture; level the surface.
COVER pan; refrigerate for about 3 hours or until set before cutting into squares.
FOOD TEAM TIP: For a coffee variation, dissolve 2 teaspoons instant coffee granules in 1 teaspoon boiling water. In step 3, add coffee mixture to one bowl of mixture instead of food colouring, with an extra 2 tablespoons desiccated coconut.
Did you make this Coconut Ice recipe? Tag us @foodandhomesa#CookingWithFH on Instagram
ALSO SEE: Choc-cherry coconut bars
FEATURE IMAGE: AREMEDIA
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.