Coconut Ice
·
Makes24·
Prep 20 minutes (plus 3 hours chilling time)
Ingredient
·
2¹⁄³ cups gluten-free pure icing sugar, sifted·
¼ teaspoon cream of tartar·
395g can sweetened condensed milk·
3½ cups desiccated coconut·
2 teaspoons vanilla essence·
Rose-pink food colouring
Recipe
1. Grease a
6cm-deep, 20cm square cake pan. Line base and sides with baking paper,
extending paper 2cm above edges of pan.2. Sift icing sugar
and cream of tartar together into a large bowl. Add condensed milk, coconut and
vanilla. Mix until well combined. Divide mixture in half. Tint 1 portion of
mixture pink with food colouring. Leave remaining portion plain.3. Press plain
mixture over base of prepared pan, levelling top with the back of a spoon.
Press pink mixture over plain mixture, levelling top with spoon. Cover. Chill
for 3 hours or until set.4. Cut coconut ice
into 2.5cm squares. Serve.·
Nutrition: (each) 733kJ; 8.4g fat; 7.3g sat fat; 2.1g protein;
21.7g carbs; 1.6g fibre; 4mg chol; 17mg sodium.
Coconut Ice