Coconut Ice

I have never spotted coconut ice anywhere else on my travels around the globe, but it has been around for years and years in the U.K. I saw a recipe for it in a household encyclopaedia dating back to the 1930’s and I know it can be very nostalgic for people and is a symbol of their childhoods.

It is also a perfect edible treat for little hands to make too - a good one to try for the last weekend of the half term! If you haven’t come across this delicacy before, allow me to explain…shredded coconut, mixed with condensed milk and icing sugar. That is it, very easy and no ovens of hobs involved!

Traditionally, once the mixture is made, you divide it into two equal parts and dye one half pink before sandwiching them back together. I have also had some fun dipping mine in melted chocolate and sprinkles as I had some left over, but you can keep this simple and authentic if you so wish!

Coconut Ice

200g desicated coconut

250g condensed milk

250g sifted icing sugar

1/2 tsp vanilla extract

a few drops of pink food colouring

Optional

chocolate, roughly chopped

sprinkles

Line a 15cm square tin or solid plastic container with baking paper or cling film (this will make it easier to lift out the set mixture)
In a large bowl, combine the coconut, condensed milk, icing sugar and vanilla and mix together until combined.
Divide the mixture into two halves. Take the first half and press it into an even layer into the bottom of the tin. With the remaining half, add a few drops of pink food colouring and mix it in to get a delicate pink shade.
Press the pink coconut mixture on top of your first white layer and press into an even thickness.
Leave the mixture to set for a few hours, or ideally overnight.
When it is firm, remove from the tin and cut into inch squares.
If you wish to add some extra decoration with chocolate and sprinkles…
Bring a small pan of water to simmering point and place a heatproof bowl on top (make sure it doesn’t touch the water). Add the chopped chocolate and allow to melt.
Once melted, dip the end of your coconut ice squares in, scatter over any sprinkles you would like add and then leave to set on baking paper.
Keep in an airtight box for up to a week.