Summary
Servings
8
Ingredients
5
Difficulty
Easy
Ingredients
-
790 g
Condensed Milk
2 tins
-
3 cups
Icing Sugar
-
5 cups
Desiccated Coconut
-
2 tsp
Vanilla Essence
-
1/2 tsp
Cream Of Tartar
Nutrition Information
Qty per
185g serve |
Qty per
100g |
| Energy |
384.6875kcalcal |
208.02703844529kcalcal |
| Protein |
8.78125gg |
4.7486269539501gg |
| Fat (total) |
8.40625gg |
4.5458386142797gg |
| - saturated |
5.5625gg |
3.0080270384453gg |
| Carbohydrate |
69.28125gg |
37.465145754119gg |
| - sugars |
65.40625gg |
35.369666244191gg |
| Dietary Fibre |
0gg |
0gg |
| Sodium |
125mgmg |
67.59611322349mgmg |
Nutritional information does not include the following ingredients: Desiccated coconut, Cream of Tartar
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Coconut Ice always reminds me of Christmas, and since that is months away, (and I want a fix) I am going to make it now!
Method
-
Line a traditional lamingtin tin with baking paper.
-
Sift the icing sugar and cream of tartar into a bowl and stir in the coconut.
-
Add the condensed milk and vanilla. Stir well to combine.
-
Divide the mixture into two and use the pink food colouring to colour one half of the mixture.
-
Press the white mix into the lamington tin well and pour over the pink mixture.
-
Refrigerate overnight and cut into squares.
Recipe Hints and Tips:
- Coconut Ice is not suitable to freeze.
