Coconut Ice Cooked Version

1. 1

   Grease a pan (8x6inches) with oil or butter.

2. 2

   Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.

3. 3

   Bring to a boil, cover, and boil for 3 minutes exactly.

4. 4

   Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.

5. 5

   Remove from heat and stir in coconut.

6. 6

   Quickly pour the mixture into the pan.

7. 7

   Add food colouring, stir in quickly and pour into pan on top of the white layer.

8. 8

   Cool until half-set, mark into squares or fingers with an oiled knife.

9. 9

   Leave until completely set then break or cut into pieces.

10. 10

    Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.