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!
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.
