Friday, March 12, 2010

Foodie Friday - coconut ice

To sweeten your weekend we thought we’d share the recipe for the amazing Coconut Ice Mary made for Gabrielle’s wedding confectionery stall. It was a huge huge hit with all the guests and so easy to make. With every recipe we share and any food we recommend we’re going to aim to pair it with one of our fave refreshments too. As this recipe caters for the child in all of us and for those of you who may like to treat your little ones, we think it best that you enjoy our wonderful coconut ice with a strawberry milkshake or raspberry lemonade... either would suffice and whichever you choose will make for a wonderfully sweet treat for a frivolous and reminiscent weekend! So Enjoy!!

Preparation Time 10 minutes Cooking Time 5 minutes Serves 8-10

125g copha
250g desiccated coconut
500g pure icing sugar, sifted
2 egg whites, lightly whisked
1/2 tsp vanilla extract
3 drops red liquid food colouring

Line a square 20cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang the sides (it makes it easier to remove to slice when it's set).

Melt the copha in a small saucepan over low heat then remove from the heat and set aside for 10 minutes or until cooled to room temperature.

Combine the coconut and icing sugar in a large bowl then add the copha, egg white and vanilla extract, and stir until well combined. Divide coconut mixture in half and press half the coconut mixture over the base of the prepared pan.

Add a few small drops of the red food colouring to the remaining coconut mixture and stir until well combined and evenly coloured (less food colouring is the best way to start unless you're throwing a fluro party). Spread the pink coconut mixture over the white mixture in the pan and smooth the surface then cover with glad-wrap and place in the fridge for 1 hour or until set.

Remove the coconut ice from the pan and using a sharp knife cut into small squares to serve and present on a lovely cake stand for all to devour!

You can make it up to 1 day in advance but be sure to store it in an airtight container out of direct sunlight.