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Coconut Ice     CD   Confectionery   90mins


Makes 20 pieces    Cold  Sweets  Confectionery  Eggless  Dairy Free 



400g/14oz White Sugar

150ml/5fl.oz. Water

1 teasp Vanilla Extract

125g/+5oz Desiccated (flaked) Coconut

2 drops Red Food Colouring




1. Line a 17x17cm/7 x 7-inch baking tin with parchment or waxed paper.


2. Place the sugar and water in a medium saucepan and heat gently until sugar has dissolved.


3. Bring to the boil and cook until it reaches 240F/120C on a sugar thermometer, or when a little of the syrup forms a soft ball when dropped in a glass of cold water.


4. Remove from heat, stir in vanilla and coconut and continue to stir until mixture begins to thicken about 5 to 10 minutes.


5. Pour half of the mixture into the prepared pan and level the surface with a palette knife or spatula.


6. stir in the food colouring to the remaining mixture and mix well then pour the pink mixture over the top of other layer. Level the top and press all down firmly with the back of a spoon. Set aside and leave to harden.


7. Once set, turn out of the pan, remove the paper and cut into squares with a sharp knife.



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Key Cooking techniques

Chop to To cut into pieces of approximately the same size

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Simmer - To maintain the temperature of a liquid at just below boiling.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


17x17cm/7 x 7-inch baking tin

Sugar Thermometer


Wooden or Plastic Spoon

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