Baking with Lizelle
Well, I tell you what you have to try this easy-to-make Coconut Ice recipe. The best part, there is no oven baking involved. I made this recipe with my two boys, and they really enjoyed it. We went a bit over with the pink food colouring, but hey, it still tasted wonderful.
Tip: Just remember that it does not last very long. I would suggest you make the recipe double for just in case. Another great thing about coconut ice is that it can be made a week ahead. You just need to store it in an airtight container.
|Photograph by Lizelle|
3 1/2 cups (560g) icing (confectioners’) sugar
2 1/2 cups (200g) desiccated coconut
395g (12 1/2 ounces) canned sweetened condensed milk
1 teaspoon vanilla extract
pink food colouring
- Spray a deep 20cm (8-inch) square cake pan with cooking oil; use baking paper to line the base of the pan.
- Use a flour sifter to sift the icing sugar into a large bowl. Add the coconut, condensed milk and vanilla extract; stir with a wooden spoon to mic the ingredients together.
- Put half the mixture into the pan; use the back of the spoon to press the mixture down firmly. Add a few drops of pink food colouring [not too much] to the rest of the mixture; use a metal spoon to stir it into the mixture. Put the pink mixture on top of the white layer, use the back of the spoon to press it firmly and evenly over the white layer.
- Cover the pan with plastic wrap and put the pan in the fridge for about 3 hours or until the coconut ice feel firm. Take it out of the fridge; cut into squares.
You can find the recipe in The AWW Cooking School for kids book page 238. (This is a wonderful recipe book, with heaps of fun and clever ideas to get kids involved in baking and cooking. It is a must read….)