Coconut ice

Bright and tasty, these old favourites are right at home at kids parties or lunchboxes.

• 4 cups pure icing sugar
• 1/2 teaspoon cream of tartar
• 7 cups desiccated coconut
• 2 x 390g cans sweetened condensed milk
• Pink food colouring
• 1 teaspoon vanilla essence

Energy 462kJ	Fat saturated 4.80g
Fat Total 5.70g	Carbohydrate sugars g
Carbohydrate Total 13.20g	Dietary Fibre 1.10g
Protein 1.40g	Cholesterol 4.00mg
Sodium 13.00mg

All nutrition values are per serve.

1. Step 1

   Grease two 18cm (base) square cake pans. Line bases and sides with baking paper, extending paper 2cm above edges of pans.

2. Step 2

   Sift icing sugar and cream of tartar into a large bowl. Add coconut and condensed milk. Mix well to combine. Remove half the mixture to a separate bowl.

3. Step 3

   Tint 1 portion pink with food colouring. Add vanilla to remaining portion. Mix both portions well to combine using your hands as the mixture can be quite firm.

4. Step 4

   Divide vanilla mixture evenly between the 2 cake pans. Press firmly into pans. Top evenly with pink mixture, pressing firmly. Cover with plastic wrap. Refrigerate for 3 hours, or until set.

5. Step 5

   Remove coconut ice from pans. Cut into 3cm squares to serve. Store in an airtight container.

Preparation time excludes refrigeration time.