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Coconut ice
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Prep Time: 75 minutes
Cook Time:
Total Time: 75 minutes
Coconut ice: A nostalgic treat with intensified coconut flavor, stays fresh for 3 weeks when refrigerated in an airtight container.
Ingredients:
250g copha, cubed
540g (6 cups) desiccated coconut
1kg pure icing sugar, sifted
125mls (1/2 cup) coconut cream
4egg whites
1/2 tsp cochineal or pink colouring
Instructions:
Prepare a 28 x 18cm slice pan by lining it with non-stick baking paper.
Melt the copha in a small saucepan over low heat, stirring until smooth.
Mix together the desiccated coconut and icing sugar in a large mixing bowl. Then, add the copha and coconut cream, and stir until well combined.
Using electric beaters, whip the egg whites until soft peaks form. Gently fold the whipped egg whites into the icing mixture with a large metal spoon.
Divide the mixture in half and transfer one portion to a separate mixing bowl. Stir in the coloring until fully incorporated using a wooden spoon.
Divide the white mixture in half. Use the back of a spoon to press one portion of the white mixture firmly into the base of the prepared pan. Layer half of the pink mixture on top, followed by the rest of the white mixture, and finish with the remaining pink mixture. Cover with plastic wrap and refrigerate for at least 1 hour (or ideally overnight).
Cut the coconut ice into desired portions and store in an airtight container in the fridge. Package in jars for individual sale or wrap in cellophane bags for gifting.