Sunday, 4 March 2012

Raspberry Coconut Ice...

Have you ever wondered
how to make your very own

Raspberry Coconut Ice?

Well, here's your lucky coconut day!

This is a really lovely recipe that
I came across on

And I love that the fact
this tastes so

(Note: I had to make some minor adjustments
to the ingredients as I did not have some at hand)

  • 320g/2 cups icing sugar mixture, sifted

  • 315g/3.5 cups desiccated coconut

  • 395g can condensed milk

  • 1 teaspoon vanilla extract

  • a few drops pink colouring

  • 4 tablespoons raspberry sauce or raspberry puree (Optional, as I didnt have any)

  • A few drops raspberry extract (Optional, as I didnt have any)

  • 1. Lightly grease a square cake pan (I find that this is best using a smaller pan) and line base and sides with baking paper. Divide icing sugar between two bowls and then stir half of the coconut into each. Make a well in the centre.

    2. Divide the condensed milk and vanilla in two parts. Place one half into one of the bowls and combine to coat the coconut. Press the white coconut mixture into the prepared pan and smooth over with some baking parchment.

    3. Add the raspberry extract, pink colouring and raspberry puree to the other half of the condensed milk and vanilla mixture to the other coconut mixture and stir until the colour is well combined. I would hold back a few tablespoons of the milk mixture as you don’t want the coconut to be too wet. If it is too hard to stir this use clean hands. Spread this over the white layer and smooth on top with baking parchment. Refrigerate for 2 hours or until firm.

    4. Once set, carefully remove it from the tin using the baking parchment and cut into squares or rectangles. Store in an airtight container for up to 5 days.