I made this coconut ice for the cake stall at my younger sons' school. I've never made it before because I know it is very rich and a full recipe is way too much for our family! But cutting it up and sharing it sounds like a better idea.
Sift the icing sugar into a large bowl (or use 'icing mixture' and don't bother sifting, which is what I did), add desiccated coconut and stir the two together.
Add the condensed milk and egg white and stir together with a spoon, and then your hands, until it forms a soft dough.
Divide into two halves and knead in a couple of drops of food colouring to one half.
Press one half into a lined baking tin (20 x 20 cm or rectangular tin of similar size), then press the other half over the top.
I used my hands to spread out the dough, and then evened it out with the back of a metal spoon.
I wasn't sure the two layers would stick together so I brushed a little water over the first layer just in case.
Cover and refrigerate for 3 hours until firm.
Cut into pieces with a sharp knife. It apparently will keep for a week in the refrigerator, although mine was all sold the next day, and our 'sample pot' only lasted a few minutes before being gobbled up.
840 g (5 1/4 cups) icing sugar, sifted
200 g (2 1/2 cups) desiccated coconut
395 g can sweetened condensed milk
1 egg white, beaten lightly
pink food colouring (I used red)
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