Boiled coconut ice was one of my favourite things to make as a kid – I used to use the recipe on the side of the sugar packet until quite recently, well, until I discovered this no-cook coconut ice and my life changed forever! Because nobody likes standing over a boiling pot of sugar in the middle of summer!  Icing sugar, condensed milk and coconut make a deliciously creamy treat, especially when layered with tart raspberries. Make it extra special and drizzle or dip it in dark chocolate – or white chocolate!

Raspberry Coconut Ice Hearts

Makes 24

 

2 cups Natura Sugars Demerara icing sugar, sifted

3 1/2 cups desiccated coconut

1 can (397g) condensed milk

½ tsp vanilla extract

2 drops rose water (optional)

pink food colouring

60g blended, fresh raspberries.

 

Line a 20cm square cake tin with baking paper. To make the coconut ice, place the icing sugar and coconut into a large mixing bowl. Add the condensed milk and vanilla and mix well. Press half the mixture into the lined baking tin to form a smooth layer. To the remaining coconut ice, add the rose water, pink food colouring and blended fresh raspberries. If the mixture is still sticky, add a little coconut until it’s the same consistency as the white layer. Press the pink layer on top of the white layer and allow to firm up for 1 hour. Once slightly firm, unmould the coconut ice then slice the 20cm square in half. Place the one half on top of the other to form 4 stripes. Using a sharp bread knife, slice the coconut ice into 1cm slices then use a small heart-shaped cookie cutter to cut out shapes from the slices. Place on a lined baking sheet, uncovered, for 1-2 hours until firm. Store in an airtight container for up to 4 weeks.

 

 

TIP Save the off cuts and fold them into ice cream or crumble on top of a frosted cake as a quick decoration.

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