Coconut ice

Coconut ice

By
From
Encyclopedia of Food and Cookery
Makes
30

One of the easiest sweets to make, coconut ice is a long-time favourite. It has a soft yet firm texture, keeps well without refrigeration and the combination of white and the palest of pale pinks makes it irresistible.

Ingredients

Quantity Ingredient
500g icing sugar
250g desiccated coconut
2 egg whites, lightly beaten
1 teaspoon natural vanilla extract
125g solid white vegetable shortening, melted and cooled
pink food colouring

Method

  1. Sift icing sugar into a bowl and stir in coconut. Make a well in the centre and add egg whites and vanilla. Add shortening and stir thoroughly into sugar mixture. Divide mixture in half and tint one half pink with food colouring. Press white half evenly over bottom of greased and foil-lined 8 × 25 cm bar tin. Press pink half evenly over white. Allow to set, then cut into pieces.
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