Coconut Ice Cooked Version

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READY IN: 25mins
YIELD: 550 grams
UNITS: US

INGREDIENTS

Nutrition
  • 450
  • 150
    ml milk
  • 150
    g desiccated coconut (a very finely ground dried shelf-stable coconut)
  • 2 -5
    drops red food coloring
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DIRECTIONS

  • Grease a pan (8x6inches) with oil or butter.
  • Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
  • Bring to a boil, cover, and boil for 3 minutes exactly.
  • Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
  • Remove from heat and stir in coconut.
  • Quickly pour the mixture into the pan.
  • Add food colouring, stir in quickly and pour into pan on top of the white layer.
  • Cool until half-set, mark into squares or fingers with an oiled knife.
  • Leave until completely set then break or cut into pieces.
  • Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.
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