COCONUT ICE

This sweet little number is a favorite with kids and adults alike. It is sold by the bucketful at school and church fete’s through out the UK, Australia and NZ and makes a great Christmas stocking filler.

Ingredients:

1lb of Bakers sugar
¼ pint of full cream milk
5 oz desiccated shredded coconut
Red food colouring

Method:
• Lightly grease a 8x6 shallow cake tin
• Slowly dissolve the sugar in the milk.
• Bring to the boil.
• Boil gently for ten minutes or until the mixture reaches 240 deg
• F on a candy thermometer.
• Remove from heat and add the coconut.
• Spread half the mixture in the tin.
• Colour the remainder of the mixture pink with the food colouring
and spread over the top of the first layer.
• Allow to cool and cut into bite sized pieces.
Keep refrigerated in hot weather