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  1. Home
  2. christmas dessert recipe

Christmas coconut ice

Take a plate, these goodies are perfect for summer entertaining and easy to transport (picnic time, anyone?) - by Amy Sinclair
  • 10 Jan 2018
Christmas coconut ice
Cook: 375 Minutes - easy - Serves 16 - Vegetarian
Proudly supported by

Take a plate, these goodies are perfect for summer entertaining and easy to transport (picnic time, anyone?)

Ingredients

40 x 4 g small peppermint candy canes

4 ½ cups icing sugar mixture

2 ½ cups desiccated coconut

395 g can sweetened condensed milk

1 free-range egg white

Method

  1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan.
  2. Place candy canes in a medium snap lock bag. Seal. Using a rolling pin, gently pound until finely crushed.
  3. Place sugar in a large bowl. Stir in coconut and half the candy canes. Add condensed milk and egg white. Mix well.
  4. With damp hands, press mixture over base of prepared pan. Smooth over top with the back of a spoon. Sprinkle with remaining candy canes. Press into top. Refrigerate, covered, for 6 hours, or overnight until firm.
  5. Using paper, lift coconut ice out of pan onto a chopping board. Cut into 32 squares.
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Amy Sinclair
Amy Sinclair
Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.

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