I was at a wedding last weekend and I made the bride a batch of coconut ice and presented it in a kilner jar. Well, she didn’t have a gift list, I don’t have a lot of spare (OK make that no) cash and besides which I wanted to make her something myself that I know she really likes.
Coconut Ice along with rum truffles and tiffin are all pretty easy to make and also can be transformed into gifts… damn I guess that means I am going to have to make some rum truffles, tiffin ooo and maybe some fudge just so I can prove they are easy. Hard life I have people, hard hard life.
Coconut Ice
Ingredients
340g desiccated coconut
340g icing sugar
400g can of condensed milk. (I’ve used evaporated milk before, it is basically the same thing I think)
Food colouring, red or pink seems to be traditional.
First of all mix the icing sugar and condensed milk together before you start adding the coconut.
It will become a stiff mixture and give the arms a bit of a work out mixing it but feel the burn and all that.
Use a square or rectangle baking tin or casserole pot to put your ice in, it makes cutting it easier. If you are using silicone bakewear you don’t need to line it. Otherwise just line your receptacle with either cling film or foil.
Spoon half the mixture into the tin, smooth it out and press it down firmly. If the ice is sticking you the spoon as you try and spread it out then just run a bit of water over the spoon, it makes the process a bit easier. Once that layer is in place, add a few drops of your chosen food colouring to the remaining mix and combine until it is all a throughly unnatural colour. Spoon this layer on top of the first and press it down firmly.
Chill in the fridge for a few hours. I do it over night. Remove it from the fridge and the cling film or foil if used, cut it into squares and dadah!
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