| Coconut Ice |
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 Children love making sweeties, and coconut ice is one of the few sweets that doesn’t require any cooking.
Method 1. Put the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined. 2. Line a small rectangular dish with cling film, making sure there is plenty overhanging at the sides. (The overhanging cling film will cover the coconut ice.) Grease the cling film with a few drops of vegetable oil. 3. Divide the mixture into two (add optional food colouring). Take the white portion of coconut ice and pack it firmly into a lined 8inch square tin or dish, making sure you produce an even layer. Pack the pink portion into a neat layer on top of the white layer. Fold the cling film over the top and refrigerate the coconut ice overnight. 4. When the coconut ice is nice and firm from the fridge, turn it out of the dish, using the cling film to help, and peel the film away. Chop into little squares with a sharp knife, dust with icing sugar and pack in greaseproof paper and place in bags or boxes. 5. These will keep for up to a month at least, if stored in an airtight container. Ready to go into the fridge in 15 minutes Makes 16 – 20 |
