Coconut Ice
Yield
2 dozenPrep
10 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
granulated |
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
*
|
| ⅓ | cup |
coconut
dessicated |
*
|
| 1 | x |
vegetable colouring
red |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
granulated |
|
| 118 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
*
|
| 79 | ml |
coconut
dessicated |
*
|
| 1 | x |
vegetable colouring
red |
* |
Directions
First line a 7 inch square tin with non-stick paper.
Put the granulated sugar and water into a medium-sized, heavy-based saucepan and heat gently, without boiling, until the sugar has dissolved.
Bring to the boil and let it simmer steadily until the temperature reaches 240 degrees F on a sugar thermometer, or a little of the syrup dropped into a cup of cold water forms a soft ball.
Remove from the heat immediately and add the vanilla essence and dessicated coconut.
Stir the mixture for 5 to 10 minutes, or until it begins to thicken and set, then pour half of it into the prepared tin and smooth it level.
Colour the remaining half pale pink with a drop or two of the colouring, then pour this on top of the white coconut ice, spreading it to the edges and making sure it's level.
Press it all down quite firmly with the back of a spoon, and leave it to harden.
Turn the coconut ice out and cut it into squares using a sharp knife.
