Do you remember good ol' coconut ice? I sure do. I grew up in the 80's and I fondly recall this pretty and sweet treat on the tabletops of my family's dinner parties and gatherings.
Coconut ice is one of those old-fashioned sweets that is uncommon today. As we steer toward healthier options when entertaining our guests, treats such as this are mostly forgotten about.
Traditionally, the recipe called for copha, but this particular recipe (which I personally love) leaves out the copha and uses condensed milk instread. It's a little healthier and just as delicious. I am sure that you will love this recipe too.
The traditional pink and white variety is simply perfect for girls' parties and elegant tea parties. However, you can also opt to use other colours. Perhaps make red and green varieties at Christmas, or go blue for a boy's baby shower.
5 cups/800g icing sugar, sifted
3 cups/240g desiccated coconut
395g condensed milk
1 egg white
1 teaspoon vanilla extract
food colouring of your choice
Grease and line a square cake pan.
- Mix icing sugar and coconut in a large bowl.
- Add condensed milk, egg white and vanilla extract, and mix well.
- Divide mixture into two bowls. Colour one bowl with a few drops of food colouring and mix until the colour is fully even.
- Add coloured mixture into cake pan, pressing down and spreading out evenly. Then top with white (uncoloured) mixture, pressing down again evenly.
- Set in fridge overnight, covered.
- Once set, cut into dainty squares with a sharp knife before serving.