Coconut Ice
Ingredients| 450 g granulated sugar 150 ml water 1 tsp vanilla essence 100 g desiccated coconut 1 red vegetable colouring |
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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
Servings:
700
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