Huletts Coconut Ice Squares
A sweet memory starts with a bite of a delicious coconut ice square.
Time: 2 hours
Recipe by: Huletts
300g Huletts Icing Sugar
300g desiccated coconut
395g tin sweetened condensed milk
10ml almond essence
5-6 drops pink food colouring
Line a 20cm x 20cm baking tin with baking paper.
Place the icing sugar and coconut in a bowl and stir well.
Add the condensed milk and almond essence and stir until well combined.
Divide the mixture equally into two bowls.
Add the pink food colouring, one drop at a time, into one of the bowls, until you reach the desired colour and stir well to combine.
Press the white mixture into the base of the prepared baking tin and use a spoon to firmly press down and level out.
Carefully spread the pink mixture over the top and press down firmly.
Refrigerate for at least 2 hours to allow it to fully set before cutting.
Chefs Tip: It is also perfect for sweetening whipped cream, making creamy desserts or using in recipes that require a very fine crumb texture.