Coconut Ice
A nostalgic & sweet Coconut Ice recipe taken from The Dairy Book of Home Cookery.
Ingredients
75ml (2½fl oz) milk
450g (1lb) granulated sugar
15g (½oz) butter
110g (4oz) desiccated coconut
½ tsp vanilla extract
Pink food colouring
Instructions
1
Pour milk and 75ml (2½fl oz) water into a saucepan. Bring to the boil.
2
Add sugar and butter. Heat slowly, stirring, until sugar dissolves and butter melts. Bring to the boil. Cover pan and boil gently for 2 mins.
3
Uncover and continue to boil steadily, stirring occasionally, for 7-10 minutes or until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled gently between finger and thumb. Temperature on sugar thermometer, if using, should be 116°C (240°F).
4
Remove from heat.
5
Add coconut and vanilla. Beat briskly until mixture is thick and creamy.
6
Pour half into an 18cm (7in) square tin lined with non-stick baking paper.
7
Quickly colour remainder pale pink with food colouring.
8
Spread over white layer.
9
Leave in the tin until firm and set.
10
Cut into squares.
Categories:Baking with childrenChildren Friendly RecipesChristmasFestiveFreezer FriendlyThe Dairy Book of Home Cookery
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