Creamy Coconut Ice
Baby likes to coconut! Yes, you may have noticed a strong coconut theme running through this blog - we are definitely on team coconut here at bondibaker! There are some awesome gluten free recipes on the internet and I liked this one at yummy.com but played around with the proportions. Using a smaller pan so the pieces are dense, can be delicious. BB xxxx
395 gram can condensed milk
3 cups desiccated coconut
2 cups icing sugar, sifted
2 egg whites lightly whisked
2 teaspoon vanilla essence
3 drops beetroot juice
A handful of finely chopped frozen raspberries, blueberries or strawberries
The Bondi Baker Way
Step 1 - Line a pan with baking paper. Most people use a 20 inch square tin but if you like the coconut ice thick like I do, then use a smaller tin.
Step 2- Combine the coconut and icing sugar in a large bowl. Add condensed milk, half of the egg whites, and vanilla extract and serve until well combined. Divide coconut mixture in half and press half the mixture over the base of your pan.
Step 3- Add the beetroot juice to the rest of the coconut mixture and stir until well combined. Mix things up here and taste as you like with raspberries, strawberries or some white chocolate chunks.
Step 4- Press this mixture on top of the mixture in the pan, refrigerate for an hour and cover with plastic wrap.
Step 5- Remove the coconut mixture from the pan and use a sharp knife to serve up pieces as you like.