How to make it

  • Place the butter, milk, icing sugar and salt in a medium- sized saucepan and heat gently until the sugar dissolves. Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches soft-ball stage (120°C). Add the coconut and coconut essence and remove from the heat. Cool for 5 – 10 minutes, then beat until the mixture thickens. Pour into a greased tin approximately 20 x 20 cm. Allow to cool and cut into squares.
  • Note: For pink coconut ice add a drop of red food colouring with the coconut. For the traditional two-tone effect make a batch of white and then a batch of pink, pouring the pink on top of the set white

Reviews & Comments 3

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  • battleaxe 9 years ago
    been looking for this recipe for a while, thanks
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  • mim 9 years ago
    ummm, a basic vinagrette?
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    " It was excellent "
    ambus ate it and said...
    this one looks just yummy!!!
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