Coconut ice, ice baby
When you think of coconuts, you instantly think of summertime. Here is one of my favourite coconut recipes – it’s quick and easy, making it ideal when you have to ‘bring a plate’ this festive season.
• 125g copha
• 250g desiccated coconut
• 500g icing sugar
• 2 egg whites, lightly whisked
• 1/2 tsp vanilla extract
• Pink or red food colouring
Line a square or rectangular cake pan with non-stick baking paper, allowing it to overhang the sides.
Melt the copha in a small saucepan over low heat. Remove from heat and set aside for 10 minutes or until cooled to room temperature.
Combine the coconut and icing sugar in a large bowl. Add the copha, egg white and vanilla extract, and stir until well combined.
Divide coconut mixture in half. Press half the coconut mixture (white in colour) over the base of the prepared pan. Add the food colouring to the remaining coconut mixture and stir until well combined and evenly coloured. Spread the pink coconut over the mixture in the pan and smooth the surface. Cover with plastic wrap and place in the fridge for 1 hour or until set.
Remove the coconut ice from the pan.
Use a sharp knife to cut into small squares to serve.
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HOW TO CUT A RECIPE IN HALF
Not quite hungry enough for a full serve? We’ve taken out the guesswork and calculated some of the trickiest measurements to halve.
¾ cup – 6 tablespoon (tbsp)
⅓ cup – 2 tbsp and 2 teaspoon (tsp)
¼ cup – 2 tbsp
1 tbsp – 1 ½ tsp