Ingredients for Coconut Ice Old Fashioned Sweet Shop Coconut Candy
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How to Make Coconut Ice Old Fashioned Sweet Shop Coconut Candy
- In a large bowl, combine the desiccated coconut and icing sugar. Mix thoroughly.
- Divide the mixture into two equal portions.
- In one portion, add the pink food coloring and mix until evenly distributed. Ensure the color is vibrant.
- Lightly grease a baking tin (approximately 8x8 inches).
- Layer half of the white coconut mixture into the prepared tin, pressing down firmly to create an even layer.
- Spread the pink coconut mixture evenly over the white layer.
- Top with the remaining white coconut mixture, pressing down firmly to create a smooth top.
- Cover the tin with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow the coconut ice to set completely.
- Once set, use a sharp knife to cut the coconut ice into small squares.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
56g
Fat
11g
Carbs
4g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion 5 Ingredients Or Less Desserts Fruit 1 Day Or More Easy European No Cook Finger Food Heirloom Historical Holiday Event Kid Friendly Vegetarian Candy English Scottish Nuts Dietary Gifts Thanksgiving Low Sodium Welsh Oamc Freezer Make Ahead Valentines Day Toddler Friendly Low In Something Coconut Tropical Fruit Number Of Servings Presentation Served Cold Technique
