23cm x 20cm x 4cm deep cake tin (9” x 8” x 1½ ”) ** see notes
Cling film/plastic wrap
Ingredients
397gramsCan/Tin Condensed milk, sweetened (14 oz or 1¼ US cups)
350gramsDesiccated Coconut(12¼ oz or 5 level US cups Dry Shredded Unsweetened Coconut) ** see notes
350gramsIcing sugar(12⅓ oz or 3 US cups Powdered/Confectioners' Sugar)
FewDropsPink or Red Food Colouring(Preferably gel or paste colouring, see notes)
Instructions
Line the tin and sides with baking/parchment paper.
Pour the condensed milk into a bowl and sieve in the icing/powdered sugar. Mix really well & then add the desiccated/shredded coconut and mix until it is all incorporated.
Spoon half of the mixture into the tin and press down really well using back of a spoon or damp fingers.
Add a few drops of pink or red food colouring to the remaining mixture, mix well & add more until you get the shade of pink you like. Some prefer it darker but I used about 6 drops but it does vary by what make of colouring you use. Using gel will require less colouring than liquid, and paste colouring even less. **Be sure to wear gloves as it stains badly. See notes.
Spoon the pink coloured mixture on top of the white and press down really well as before. Ensure that you get into the corners well.
Cover with cling film/plastic wrap and leave to chill for 3-4 hours.
Use the paper to lift the coconut ice out and then cut into 40 pieces.
Keep in an airtight container in the fridge. This will keep for about 2 weeks if its not all been eaten by then!
Notes
Tin Used - For the tin used, you can vary the dimensions, as long as it is not too big, as that would make the sweets/candy too small. Diana uses a 23x20x4cm tin (9x8x1.5") but you can use a square or rectangular dish. Just make sure the length added to the width dimmension, does not exceed 44cm/17" (example an 22x22cm/9" square tin).Coconut - For the dry shredded unsweetened coconut, you might want to just chop it a little to get a slightly smaller consistency like UK desiccated coconut (see photo before this Recipe Card)Food Colouring - For food colouring, gel or paste is best and Sugarflair is recommended. Be sure to wear gloves as it stains, also to gradually add in and mix before adding anymore colouring, as it takes time to develop.Go to Microwave Chocolate Fudge recipe. No-Bake Chocolate Truffles.. No-Bake Peanut Brittle, or Tropical Cake Truffles.Go to Valentine's Day Recipes, or Christmas RecipesClick for more easy sweet or savoury treats.