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
  1. 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. 
  2. 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.
  3. 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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