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six one quarter cups (onekg) icing sugar mixture about three one third cups (about three hundredg) desiccated coconut (Recipes by ingridients coconut) one eggwhite one one/about two teaspoons vanilla extract three hundred and ninety-fiveg can sweetened condensed milk (Recipes by ingridients condensed milk) Yellow and red food colouringStep one Sift icing sugar into a bowl. Add coconut (Recipes by ingridients coconut) and stir well to combine. Coconut Ice Recipe. Combine eggwhite, vanilla and about two tablespoons water (Recipes by ingridients water) then add to coconut (Recipes by ingridients coconut) mixture with. condensed milk (Recipes by ingridients condensed milk) Coconut Ice Recipe. Using a spoon, stir to combine, then using your hands, rub wet ingredients into dry ingredients until mixture comes together. Step about two Grease a shallow twentycm square cake (Recipes by ingridients cake) tin then line base and sides with baking paper. Divide mixture in one/about two. Press one/about two over base of prepared tin. Smooth top. Step about three Add four-about five drops yellow colouring and about two-about three drops red colouring to remaining mixture, to obtain a pale orange colour. Knead with your hands to distribute colour. Press orange mixture over white in tin. Coconut Ice Recipe. Smooth top. Refrigerate for about two-about three hours or until firm. Step four Turn coconut (Recipes by ingridients coconut) ice out and cut into about threecm squares. Store in an airtight container in the fridge for up to about two weeks..
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