For Caitlyn’s birthday recently, the birthday girl wanted to take something “different” to school for her classmates.
“Not cupcakes, mum. Everybody brings cupcakes. Besides, Charlie is allergic to eggs and my teacher is gluten-intolerant…”
Okay then, no cupcakes. This was after I’d Googled “egg-free” + “gluten-free”+ “cupcake” + “recipes”. Hmph!!
Turns out, the birthday girl was already onto it.
“Coconut Ice!” she declared. “Everybody loves Coconut Ice.”
Kids love it for the sugar-hit and pretty pastel colours. And I love it because I can whip up a batch in fifteen minutes’ flat, that too, using only three pantry staples. Win-win!
I have sifted through many, many recipes of Coconut Ice, all of which use different quantities of these three ingredients. After making this a few times over, I have hit upon the perfect solution. Use equal quantities of each ingredient. How easy is that?!?
400g icing mixture (or pure icing sugar – see note below*)
1 tin sweetened condensed milk (395g)
400g desiccated coconut
Essence (lemon and rose water) – optional
In a large mixing bowl, empty out the condensed milk. A small silicone spatula gets everything out nicely.
Add icing mixture to this.
* Note: If you are using pure icing sugar instead of icing mixture, you will need to sift the sugar properly to break up all the lumps. Icing mixture, on the other hand, is lump-free.
Once mixed properly, add the coconut until totally incorporated.
To colour this mix, divide the mixture equally into two or three bowls, depending on how many colours you want it to be.
Add a couple of drops each of yellow colour and lemon essence to the part you want yellow.
Add a couple of drops each of pink colour and rosewater essence to the part you want pink.
Leave the third part white.
Line a square baking tray with baking paper and grease with oil spray.
Flatten your pink coloured coconut ice onto the bottom of your pan.
You can do this with your palm or with the bottom of a glass jar.
Next add the white layer.
Then add the yellow layer.
Cover and refrigerate for a couple of hours.
Remove from the fridge and cut into squares.
Make balls of the coconut ice by rolling a lump between your palms. Dip this in melted cooking chocolate. Set in the fridge. Ta da! You have your very own “Bounty” chocolate in bite-sized bits!
Coconut Ice keeps in the fridge for about a week. The question is, will it last that long?!?
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