Food & Wine
Raspberry & chocolate coconut ice
This sweet twist on a classic will be a hit with kids and big kids alike.
Makes: 30
Ingredients:
- 375g icing sugar, plus extra for dusting
- 1 x 375ml can condensed milk
- 50g butter, softened, plus extra for greasing
- 250g thread or desiccated coconut
- 2 tablespoons cocoa
- 2 tablespoons raspberry powder or 2 teaspoons raspberry essence
- ¼ cup freeze-dried raspberries, optional
Method:
- Grease a 20cm x 20cm square tin with butter. Beat the icing sugar, condensed milk and butter together with a wooden spoon. Stir in the coconut then tip on to a bench dusted with plenty of icing sugar and knead for 5 minutes. Divide into 2 portions. Knead the cocoa into 1 portion and the raspberry powder or essence into another.
- Press the chocolate mixture into the base of the tin then press the raspberry mixture over the top. If using, crush the freeze-dried raspberries and press into the top of the mixture. Leave to firm overnight.
- Tip the coconut ice on to a board and cut into small pieces (if you used thread coconut, use a serrated knife). Store in an airtight container.
What’s your favourite sweet treat to make? Tell us about it in the comments below.
Written by Fiona Smith. First appeared on Stuff.co.nz.
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