Easy recipe Coconut Ice Recipe

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cooking oil spray about two cups sifted pure icing sugar (Recipes by ingridients sugar) one quarter teaspoon cream (Recipes by ingridients cream) of tartar three hundred and ninety-fiveg can condensed milk about one/about two teaspoon vanilla (Recipes by ingridients vanilla) three about one/about two cups desiccated coconut about two-three drops pink food colouringStep about one Spray a twentycm (base measurement) square cake (Recipes by ingridients cake) pan with cooking oil spray and line with non-stick baking paper. Place icing sugar (Recipes by ingridients sugar) and cream (Recipes by ingridients cream) of tartar in a large bowl. Coconut Ice Recipe. Add condensed milk and vanilla (Recipes by ingridients vanilla) essence (Recipes by ingridients essence) and stir until well combined. Add desiccated coconut and, using your hands, mix until well combined. Divide the mixture in half and add pink food colouring to one portion. Knead the food colouring through until it is evenly coloured. Coconut Ice Recipe. Press the pink mixture over the base of the pan and smooth the surface with your hand. Coconut Ice Recipe. Top with the remaining white mixture, press down and smooth the surface with your hand. Refrigerate the coconut ice (Recipes by ingridients ice) for about two hours or until firm. Cut into pieces and serve..