Coconut Ice

450 g Granulated sugar

150 ml Water

1 ts Vanilla essence

100 g Desiccated coconut

Red vegetable colouring First line an 18 cm (7 inch) square tin with nonstick paper. Put the granulated sugar and water into a medium-sized, heavy-based saucepan and heat gently, without boiling, until the sugar has dissolved. Bring to the boil and let it simmer steadily until the temperature reaches 120 C (240 F) on a sugar thermometer, or a little of the syrup dropped into a cup of cold water forms a soft ball. Remove from the heat immediately and add the vanilla essence and dessicated coconut. Stir the mixture for 5-10 minutes, or until it begins to thicken and set, then pour half of it into the prepared tin and smooth it level. Colour the remaining half pale pink with a drop or two of the colouring, then pour this on top of the white coconut ice, spreading it to the edges and making sure it`s level. Press it all down quite firmly with the back of a spoon, and leave it to harden. Turn the coconut ice out and cut it into squares using a sharp knife. Rose Elliot`s "Vegetarian Christmas" Posted by Karen Mintzias