Description
Classic Coconut Ice slice recipe. One of my all time favourite slices, I didn’t realise it was this easy to make! Pretty much just coconut and sweetened condensed milk, mixed and set in the fridge!
A healthy slice made with natural, homemade beetroot juice as the colouring for the pink layer.
Ingredients
- 2⅓ cups pure icing sugar
- ¼ teaspoon cream of tartar
- 395g tin of sweetened condensed milk
- 3½ cups desiccated coconut
- 2 teaspoons vanilla extract
- pink food colouring (see natural recipe here)
Instructions
Line a 20cm square cake pan with baking paper.
Sift icing sugar and cream of tartar together into a large bowl. Combine in the condensed milk, coconut and vanilla. Once mixed well, divide mixture in half.
Mix in pink food colouring to half, adjust to desired level of pink. Leave the other half white.
Press plain mixture into cake pan, levelling top by laying a sheet of plastic wrap or baking paper over the top and pressing down. Place into freezer for 20 minutes to harden slightly.
Press pink mixture over the top and level out the same way. Cover and place in the fridge to set for 3 hours.
Once firm, cut into 36 squares.
Notes
Store in an airtight container in the fridge.
- Prep Time: 12 minutes
- Category: SNACKS