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Recipes

   Coconut Ice

recipe image
To achieve the traditional pink and white effect, make two separate batches of coconut ice, colouring the second batch pale pink and pouring it on the set white mixture.
Ingredients
450 Gram Caster sugar (1 lb)
150 ml Milk ( 1/4 pint)
150 Gram Desiccated coconut (5 oz)
Red food colouring
Method
Makes 64 pieces

Lightly grease a 20 x 15 cm (8 x 6 inch) shallow tin.

Slowly dissolve the sugar in the milk. Bring to the boil. Boil gently for 10 minutes or until the mixture reaches 116 °C (240 °F) on a sugar thermometer. Remove from the heat. Add the coconut.

Spread half the mixture into the tin. Colour the remainder pink and pour over the first layer. Cool, then mark into 2 x 2.5 cm (1 x 1 1/2 inch) pieces. Cut when cold.



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