DRY ICE EDIBLE RECIPES

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COCONUT ICE RECIPE - DELICIOUS. MAGAZINE



Coconut ice recipe - delicious. magazine image

Homemade coconut ice is a great recipe for children to make and to give as an edible gift at Christmas, on birthdays…

Provided by delicious. magazine

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes about 40 pieces

Number Of Ingredients 6

Butter, for greasing
397g can condensed milk
350g desiccated coconut
350g icing sugar
Few drops of vanilla extract
Pink or red food colouring

Steps:

  • You will need a 23cm x 20cm x 4cm deep cake tin. Rub a little butter over the inside of the tin, then line the tin and 2 of the sides with baking paper.
  • Pour the condensed milk into a big bowl. Add the coconut, icing sugar and vanilla extract and mix really well. Spoon half of the mixture into the square cake tin, then flatten it by pressing with damp fingers.
  • Add a few drops of pink or red food colouring to the mixture left in the bowl and mix evenly. Spoon the coloured mixture over the top of the white layer and use damp fingers to smooth the top.
  • Loosely cover and put in a cool place overnight to set and dry out. Use the baking paper to lift the coconut ice from the tin, then cut into about 40 pieces. Store in an airtight tin in a cool place for up to 3 weeks.

Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent

COCONUT ICE RECIPE - DELICIOUS. MAGAZINE



Coconut ice recipe - delicious. magazine image

Homemade coconut ice is a great recipe for children to make and to give as an edible gift at Christmas, on birthdays…

Provided by delicious. magazine

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes about 40 pieces

Number Of Ingredients 6

Butter, for greasing
397g can condensed milk
350g desiccated coconut
350g icing sugar
Few drops of vanilla extract
Pink or red food colouring

Steps:

  • You will need a 23cm x 20cm x 4cm deep cake tin. Rub a little butter over the inside of the tin, then line the tin and 2 of the sides with baking paper.
  • Pour the condensed milk into a big bowl. Add the coconut, icing sugar and vanilla extract and mix really well. Spoon half of the mixture into the square cake tin, then flatten it by pressing with damp fingers.
  • Add a few drops of pink or red food colouring to the mixture left in the bowl and mix evenly. Spoon the coloured mixture over the top of the white layer and use damp fingers to smooth the top.
  • Loosely cover and put in a cool place overnight to set and dry out. Use the baking paper to lift the coconut ice from the tin, then cut into about 40 pieces. Store in an airtight tin in a cool place for up to 3 weeks.

Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent

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