This classic coconut ice recipe will take you right back to your childhood.
What you need:
*360g Icing Sugar
*280g Desiccated Coconut
*Pandan Flavouring Liquid
What you need to do:
- Mix together the Sweetened Condensed Milk and Icing Sugar. When combined, stir in the Desiccated Coconut and combine thoroughly. The mixture should be very stiff at this stage. Divide the mixture in half and add a few drops of the Pandan Flavouring to one half of the mixture and keep mixing until you have an even colour.
- Double line a small plastic box, or a square baking tray with greaseproof paper or cling film before placing the plain half of the mixture into the bottom. Press firmly to ensure that you have an even layer before adding the Pandan mixture on top. Again press firmly to ensure the two layers stick together and that you have an even layer.
- Lightly cover with cling film and leave for at least 2 hours until firm and then cut into small pieces. The Coconut and Pandan Ice will keep for up to 3 weeks in an airtight container in the fridge.
Top tip: You can replace the Pandan Flavouring for any other food colouring or flavouring such as pink food colouring, or Orange Flavouring.