Fleur Wood’s Coconut Ice
Such a pretty old-fashioned favourite loves a modern twist.
320g (2 cups) pure icing sugar
¼ teaspoon cream of tartar
1x 395g can sweetened condensed milk
320g desiccated coconut
6 drops pink food colouring
150g Green & Black’s dark chocolate, melted
Lightly grease a 30cm x 20cm slice tin and line with baking paper.
Sift the icing sugar and cream of tartar into a large bowl. Add the condensed milk and cocout and stire well. Transfer half of the mixture to the prepared slice tin and press down, levelling well. Add the food colouring to the remaining mixture and stir to combine.
Pour the chocolate over the while coconut ice in the tin and use a spatula to spread evenly over the top. Carefully spread the pink coconut ice over the top of the chocolate and press down, levelling well. Refrigerate for 2 hours or until set.
To serve, turn out the coconut ice and cut into small squares.