’No-cook’ coconut ice

’No-cook’ coconut ice

By
From
Lucy's Bakes
Makes
20–30 squares
Prep
5 mins
Photographer
Jacqui Melville

The other Lucy has been a constant fan of coconut ice ever since I have known her. When she suggested it for the book I have to say it was not top of my list, but then she arrived at one of our catering functions with a batch she had just made and my mind was absolutely turned around. It was our usual crowd of backroom staff in the kitchen – that is ‘women of a certain age’ (ourselves included) – and everyone went ‘Ooh, takes me back to my childhood!’ on eating her crumbly, pink and white confection. This is most definitely ‘retro’, but comfortingly so.

Ingredients

Quantity Ingredient
250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g desiccated coconut
a few drops pink food colouring
pinch freeze-dried raspberry powder, (optional)

Method

  1. Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. Work the coconut into the mix until it’s well combined – you may have to get messy and use your hands.
  2. Remove half of the mix and put it to one side and then add a few drops of food colouring and the freeze-dried raspberry, if using, to the remainder in the bowl.
  3. Dust a clean work surface with icing sugar, then shape each half into a smooth rectangle about 1 cm thick. Put a sheet of baking paper on a small chopping board and transfer the coconut ice to the board, placing one rectangle on top of the other. Press the top of the coconut ice lightly with the flat of your hand to bond the 2 layers.
  4. Cover loosely with paper towels and leave for at least 3 hours or overnight to set and dry out slightly.
  5. Cut into squares with a sharp knife (a serrated bread or ham knife is best) and pack into airtight jars or sealed bags. It will keep for up to a month.

Note

  • This recipe is vegetarian and gluten-free.

What the testers say

  • CLAIRE VAN DIJK – ‘Coconut is one of my favourite foods. Lucy LT brought this to a catering function and I went home and made it the next day. Maybe it is a girl thing, because my mum and sister loved it but my husband and son did not.’

    PENNY VICKERS – ‘Memories of being young – I made it for a group of friends and we spent the whole evening talking about when we were at school.’

    JOVANKA BJELIC – ‘I loved this when I was small! I included the freeze-dried raspberries and thought they were a great addition. I gave them to friends and family.’

Tip

  • Be prepared to get a bit sticky and messy with this one – it’s hands-on!
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again