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Coconut Ice Square
Coconut Base 2 cups desiccated/unsweetened finely shredded coconut 2 cups self-raising flour 1 cup sugar 250g/½ lb butter, melted Pink Coconut Icing 120g/4 oz butter ¼ cup sweetened condensed milk 6 tbsp milk 3 cups desiccated/unsweetened finely shredded coconut 3 cups icing/confectioner's sugar, sifted a few drops of red food colouring
© Annabel Langbein Media
Pink Coconut Icing
Preheat oven to 160°C/325°F fanbake. Line a 30cm x 24cm/11¾in x 9½in slice or baking tin with baking paper.
To make the Coconut Base, combine dry ingredients, add butter and mix well. Press into tin and bake until lightly golden (15 minutes). Leave to cool.
While the base is cooling, make the Pink Coconut Icing by melting together butter, condensed milk and milk in a medium pot over a low heat. Stir in coconut and icing/confectioner's sugar, then add food colouring, stirring over a low heat until the mixture reaches a spreading consistency.
Spread over cooked and cooled base while warm. Cool before cutting into about 24 squares. It will keep in an airtight container for up to a week.
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