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Coconut Ice
Coconut Ice
Slices

Coconut Ice

4.0
30 mins
10 mins
Hard
40

Put a modern twist on this school gala classic by using different colours - try pink & green!

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  • Ingredients
  • Method

Ingredients

  • 100g butter
  • 1 cup milk (250ml)
  • 6 cups Chelsea Icing Sugar (900g)
  • 1 tsp salt
  • 1 cup desiccated coconut (100g)
  • 1 tsp vanilla essence
  • Pink food colouring

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
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Method

Grease a 20cm square baking tin and line with baking paper.
Place the butter, milk, Chelsea Icing Sugar and salt in a large saucepan and heat gently until the sugar dissolves.
Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches the soft-ball stage (120°C). Be careful that the mixture doesn't spit and burn you!
Remove from the heat and stir in the vanilla essence. Carefully transfer half of the mixture into a heatproof bowl. Tint pink with food colouring, then stir in half the coconut. Stir remaining coconut into the mixture left in the saucepan. Cool for 2 minutes, then beat the white layer until the mixture thickens. Pour into prepared tin and spread out into an even layer. Freeze for 5 minutes.
Beat the pink layer until thick, then carefully spread on top of the white layer. Allow to cool completely before cutting into squares.
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20

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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