Coconut Ice
- Replies 2
The first time I made this was in year 7 in cooking class
There is so many variations , I use to make it with copha but sometimes I use condensed milk.
I will include both recipes and please feel free to add your own variation below
This also makes a nice gift wrapped in cellophane
Coconut Ice using copha.
125g copha
500g pure icing sugar, sifted
250g desiccated coconut
2 egg whites, lightly whisked
1/2 tsp vanilla extract
3 drops red liquid food colouring
Step 1
Line a square 20cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang the sides. Melt the copha in a small saucepan over low heat. Remove from heat and set aside for 10 minutes or until cooled to room temperature.
Step 2
Combine the coconut and icing sugar in a large bowl. Add the copha, egg white and vanilla extract, and stir until well combined. Divide coconut mixture in half. Press half the coconut mixture over the base of the prepared pan.
Step 3
Add the red food colouring to the remaining coconut mixture and stir until well combined and evenly coloured. Spread the pink coconut mixture over the mixture in the pan and smooth the surface. Cover with plastic wrap and place in the fridge for 1 hour or until set.
Step 4
Remove the coconut ice from the pan. Use a sharp knife to cut into 16small squares to serve.
There is so many variations , I use to make it with copha but sometimes I use condensed milk.
I will include both recipes and please feel free to add your own variation below
This also makes a nice gift wrapped in cellophane
Ingredients
- 2 cups pure icing sugar
- 1/4 tsp cream of tartar
- 395g sweetened condensed milk
- 3 1/2 cups desiccated coconut
- 6 drops pink liquid food colouring
Method
- 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 to one bowl 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.
Coconut Ice using copha.
125g copha
500g pure icing sugar, sifted
250g desiccated coconut
2 egg whites, lightly whisked
1/2 tsp vanilla extract
3 drops red liquid food colouring
Step 1
Line a square 20cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang the sides. Melt the copha in a small saucepan over low heat. Remove from heat and set aside for 10 minutes or until cooled to room temperature.
Step 2
Combine the coconut and icing sugar in a large bowl. Add the copha, egg white and vanilla extract, and stir until well combined. Divide coconut mixture in half. Press half the coconut mixture over the base of the prepared pan.
Step 3
Add the red food colouring to the remaining coconut mixture and stir until well combined and evenly coloured. Spread the pink coconut mixture over the mixture in the pan and smooth the surface. Cover with plastic wrap and place in the fridge for 1 hour or until set.
Step 4
Remove the coconut ice from the pan. Use a sharp knife to cut into 16small squares to serve.
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