It isn't a bake sale without Coconut Ice. It is simple, uses a handful of ingredients and is always a crowd pleaser! It also wraps easily, which is useful for bake sales! This recipe uses pure icing sugar... of course you can grind your own icing sugar in your mixer but you may find that you don't get the same smooth texture, nor the crisp white colour, but do what suits your kitchen best!
Recipe Tester Feedback: "I’m not generally a fan of coconut but I just tasted it…and went back for a second piece! I asked hubby to try it (who doesn’t normally go for sweet things) and he said he really liked the texture, and can he take some to work for his team tomorrow please!" - Lou
No: Gluten / Egg / Nuts
Total Preparation Time 2-3 hours
Makes 30 bite size pieces
Can be frozen
- icing sugar - 350g, pure
- desiccated coconut - 250g
- cream of tartar - 1/2 tsp
- condensed milk - 400g, tin
- vanilla bean paste - 1 tsp
- food colouring - 2 drops, pink
- Line cake tin with baking paper.
- Weigh out icing sugar (350g) and coconut (250g) into separate bowls.
- Add cream of tartar (1/2 tsp), condensed milk (400g tin) and vanilla (1 tsp) to bowl. Turn to Speed 4 and leave to run.
- Slowly add icing sugar (350g) through the lid until it is all combined.
- Slowly add coconut (250g) through the lid until it is all combined. Towards the end of adding the coconut you will hear the blades begin to struggle.
- Transfer half of the mix into the prepared tin and compress firmly. Due to the thickness of the mixture you may find it hard to spread, but take some time to compress as firmly as you can.
- Add food colouring (2 drops) to the remaining mixture and combine on Speed 2 until just combined.
- Transfer the pink mixture onto the white layer and compress firmly.
- Place tin into fridge to set for 2-3 hours. Cut into bite size pieces.