Wendy's Kitchen Table
Strawberry Coconut Ice
INGREDIENTS
2 cups icing sugar
¼ tsp cream of tartar
395g can sweetened condensed milk
3 1/ cups desiccated coconut
1 tsp strawberry essence
Pink food colouring, to tint
METHOD
Grease and Line a 20cm square cake tin with cooking oil spray and line base and sides with baking paper.
Sift icing sugar and cream of tartar into a medium bowl. Make a well in the centre and add condensed milk, and coconut. Using your hands mix until well combined.
Put ½ of the mixture in another bowl. Add strawberry essence and a few drops of colouring. Wearing gloves and using your hands, mix until evenly tinted.
Press pink mixture over base of prepared pan. (I used the back of a spoon dusted in icing sugar to get a smooth even finish.) Cover with white mixture and press down smoothly to smooth surface. (The back of a hot spoon works well to smooth surface.)
Cover with plastic wrap and refrigerate for 2 hours or until set.
Remove from tin and cut into squares. Package as gifts or store in an airtight container in a fridge for up to 2 weeks.
When I was a child I use to make the “Coconut Ice” out of the good old New Zealand Edmonds Cookery Book for school fetes. It was made using milk, icing sugar, coconut and butter and you had to boil it in a saucepan. I remember having a few disasters with it. I either undercooked it or over cooked it. I stumbled across this modified version recently and it is much simpler as it is not boiled and I love the hint of strawberry flavour.
Christmas is around the corner and this would make a nice gift for teachers or great for end of year celebrations.