Ingredients Edit

Directions Edit

  1. First line an 18 cm (7 inch) square tin with nonstick paper.
  2. Put the granulated sugar and water into a medium-sized, heavy-based saucepan and heat gently, without boiling, until the sugar has dissolved.
  3. Bring to the boil and let it simmer steadily until the temperature reaches 120 °C (240 °F) on a sugar thermometer, or a little of the syrup dropped into a cup of cold water forms a soft ball.
  4. Remove from the heat immediately and add the vanilla extract and desiccated coconut.
  5. Stir the mixture for 5–10 minutes, or until it begins to thicken and set, then pour half of it into the prepared tin and smooth it level.
  6. Colour the remaining half pale pink with a drop or two of the colouring, then pour this on top of the white coconut ice, spreading it to the edges and making sure it's level.
  7. Press it all down quite firmly with the back of a spoon, and leave it to harden.
  8. Turn the coconut ice out and cut it into squares using a sharp knife.
Community content is available under CC-BY-SA unless otherwise noted.