Prep Time:
15 minutes
Coconut ice holds a special place in my heart as it’s been my cherished childhood favorite. This delightful treat, with its irresistible blend of coconut and sweetness, brings back nostalgic memories of joyous moments spent savoring its deliciousness. A confection that’s not just a sweet indulgence but a reminder of cherished times and simple pleasures.
Servings:
24 pieces
Ingredients
Method
Add the coconut, icing sugar, condensed milk and rose water to a mixing bowl. Mix together using a fork or your hand. The mixture should come together in a shape-able ball.
Split the mixture in half. Mix the red food coloring into the one mixture.
Line a board or tray with parchment paper and dust it with a sprinkling of icing sugar.
Tip the white mixture out onto the parchment paper and sprinkle a little more confectioners’ sugar on top. Use your hands to shape the mixture into a square that is about 1cm thick. You can use a rolling pin to ensure the top is flat.
Transfer the pink mixture on top of the white slab. Squash it down so that the pink and white layers stick together and ensure the top layer is flat.
Leave uncovered to dry for 3 to 4 hours, and then cut into small squares.
Store the coconut ice in an airtight container at room temperature. Should keep one to 2 weeks.