raspberry and vanilla coconut ice

  • 1.28kg icing (confectioner’s) sugar, sifted
  • 6 cups (480g) desiccated coconut
  • ½ teaspoon vanilla extract
  • 1½ cups (460g) sweetened condensed milk
  • 1 cup (140g) frozen raspberries, thawed
  • a few drops of red food colouring
  1. Lightly grease a 20cm x 30cm x 3.5cm slice tin and line with non-stick baking paper. Set aside.
  2. Place half the sugar, half the coconut and the vanilla in a large bowl. Add 1¼ cups (380g) of the 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 prepared tin.
  3. Place the remaining sugar and 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 condensed milk and mix to combine. 
  4. 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. 
  5. Slice the coconut ice into 3cm x 4cm pieces. Makes 50 pieces.

+ Store coconut ice in the refrigerator for up to 2 weeks. Bring to room temperature before serving. 

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