Preparation Time: 2hrs 30 mins
Cooking Time: None
- 5 1/4 cups icing sugar mixture
- 4 1/2 cups desiccated coconut
- 3/4 teaspoon cream of tartar
- 1 1/2 x 395g cans sweetened condensed milk
- 180g copha, melted
- 1/2 teaspoon vanilla extract
- Rose pink food colouring
- Sprinkles, to decorate
Step 1: Grease an 18cm x 28cm slice pan and line with baking paper, extending 2cm above the edge of the pan.
Step 2: Combine icing sugar, coconut and cream of tartar in a bowl. Make a well and then add condensed milk, copha and vanilla. Mix well to combine and then transfer half the mixture to another bowl. Using food colouring, tint 1 portion of the mixture pink.
Step 3: Press plain mixture over base of prepared pan, level out the top of the mixture by pressing it down with the back of a spoon. Top with the pink mixture and level it out again, being careful not to push the pink mixture into the white. Decorate with sprinkles and press them down lightly to secure. Cover the slice pan and refrigerate for 2 hours or until firm.
Step 4: Lift coconut ice from pan, cut into squares and serve
TIP: To spread the mixture smoothly and evenly, simply wet your fingers and then mould the mixture. I didn’t even think of this at first. Not wetting my fingers made the whole process very time-consuming and the cleanup super messy…