COCONUT ICE
keeps up to 3 weeks in airtight container :ohyeaah
Cooking Instructions
- 1
Line a 20cm (8in) square cake tin with baking paper.
- 2
In a large bowl,combine the condensed milk with the iceing sugar,then stir in the coconut,to form a stiff mixture.
- 3
Divide the mixture in half and using your hands m,press half into the tin.
- 4
Knead the remaining mixture with a few drops of colouring and dusted with icing sugar.
- 5
Press this over the white layer.Refrigerate until set,then cut into squares.
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