Dessert

Coconut ice

Sensational as a dessert accompaniment or to enjoy on it's own, this simple, no-cook creation produces plenty of creamy, sweet blocks of coconut and dried cranberries to share.
Coconut iceAustralian Women's Weekly
64 Item
20M

Ingredients

Method

1.Grease and line base and sides of a 20cm square cake pan with two strips of baking paper.
2.Combine the icing sugar and coconut in a large bowl. Use a wooden spoon and then your hands to mix in the condensed milk and egg white. Dust bench lightly with a little extra icing sugar and knead the coconut mixture to form a soft dough.
3.Divide the mixture in half; tint half with the rose pink food colouring, kneading the mixture to colour evenly. Knead the craisins into the pink mixture; press into prepared pan in an even layer. Top with the white mixture in an even layer, pressing down firmly. Cover; refrigerate for 3 hours or until firm.

This coconut ice can be made up to 1 week ahead. Keep in an airtight container in the refrigerator. Not suitable to freeze or microwave.

Note

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