Coconut Ice
February 28th, 2007 by Shue
Ingredients :
Caster Sugar : 450g / 1lb
Cream of Tartar : A Pinch
Condensed Milk : 60ml / 4tbs
Shredded Coconut : 50g / 2oz
Desiccated Coconut : 100g / 4oz
Water : 45ml / 3tbs
Cooking Method :
1. Put the sugar, cream of tartar, water and the condensed milk into an enamel or heavy saucepan. Mix thoroughly.
2. Bring the mixture to a boil and maintain it in that state for five minutes or until a spoonful of the syrup forms a soft ball when dropped into cold water. Shake the saucepan or enamel occasionally but do not stir the mixture or it will crystallise.
3. Stir in the coconut and beat thoroughly until the mixture thickens.
4. Pour the mixture into a 20.5 x 15 cm (8 x 6 inch) rectangular container. Smooth the top and mark lightly into bars using a sharp knife. Leave in refrigerator for 1 - 2 hours until set. Serve cut into bars.