Get the kids in the kitchen this summer! | Easy Coconut Ice

Deliciously sweet and simple to make. These easy coconut ice bites are so addictive.
Only 4 ingredients are required. No baking, no specialist equipment - this is a brilliant recipe to make with the kids!

A lovely nostalgic treat that will take you right back to your childhood.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/easy-coconut-ice/

Ingredients:
397 g (14oz) tin of condensed Milk
2 drops red food colouring gel
400 g (3 ¼ cups) confectioners' sugar (icing sugar) sifted (plus extra for rolling/shaping)
320 g (3 ¼ cups) desiccated coconut

Instructions:
1. Split the condensed milk between two medium-sized bowls, and mix the red food colouring into one of them.

2. Add half of the confectioner’s sugar to one bowl and half to the other, and stir each bowl.

3. Add in half of the desiccated coconut to one bowl and half to the other and mix each bowl again using a fork.

4. The mixtures should come together into a shape-able ball at this point.

5. Line a board or tray with baking parchment paper and dust it with a sprinkling of confectioners' sugar (icing sugar).

6. Tip the white mixture out onto the baking parchment and sprinkle a little more confectioners' sugar on top. Use your hands to shape the mixture into a square or rectangle that is about ¾" thick. You can use a rolling pin to ensure the top is flat.

7. On a separate board, shape the pink mixture – ensuring the square/rectangle is approx. the same length/width as the white one. *see Note1

8. Transfer the pink slab on top of the white slab (use the baking parchment and flip the pink layer over carefully on top of the white layer, or use a large spatula to transfer). Squash it down very slightly so that the pink and white layers stick together.

9. Leave, uncovered, to dry for 3-10 hours, and then cut into small cubes. I cut into 48 cubes - (6 cubes by 8 cubes) * see Note2

Notes
*Note 1 - Shaping the layers
It's important to shape the white layer, then shape the pink payer, then place the pink layer on top of the white.
Don't tip the pink mixture out onto the shaped white layer and try to shape the pink layer while it's on top of the white layer. The white layer is too soft at this point, and it will flatten out too much (I've tried it, so trust me on this!). You're also at risk of the pink mushing into the white - creating an uneven layer.

*Note 2 - slicing the coconut ice
I find it's easier to slice these coconut ice squares using a gently sawing motion, rather than pushing the knife directly down. Pushing the knife down can cause some of the pink layer to transfer onto the white when you cut.

Storage:
Store the cubes in an airtight container at room temperature. The coconut ice should keep for 2-3 weeks.

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