raspberry and vanilla coconut ice
- 1.28kg icing (confectioner’s) sugar, sifted
- 6 cups (480g) desiccated coconut
- ½ teaspoon vanilla extract
- 1½ cups (375ml) sweetened condensed milk
- plain (all-purpose) flour, for dusting
- 1 cup (130g) frozen raspberries, thawed
- 1–2 drops red food colouring
- Line a 20cm x 30cm slice tin with non-stick baking paper. Place 4 cups (640g) of the sugar, 3 cups (240g) of the coconut and the vanilla in a large bowl. Add 1¼ cups (310ml) of the sweetened condensed milk and mix well to combine.Turn the mixture out onto a lightly floured surface and knead until smooth. Press evenly into the base of the tin and set aside.
- Place the remaining 4 cups (640g) of sugar and 3 cups (240g) of coconut in a large bowl. Add the raspberries and food colouring and, using your fingers, rub the mixture until the raspberries are well combined. Add the remaining ¼ cup (65ml) of condensed milk and mix to combine. Turn the mixture out onto a lightly floured surface and knead until smooth. Press the raspberry mixture into the tin over the vanilla layer. Cover with plastic wrap and refrigerate for 3–4 hours or until set.
- Slice the coconut ice into pieces to serve. Makes 50
Tip: Keep coconut ice in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.
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