guarantee me a good Xmas present!!
I have been VERY good:)
Ha, I don’t think so, the wily old red bugger is on to my tricks>>>
Maybe a big glass of Whiskey too?
Why is it that you can eat coconut Ice all year but you don’t?
Same as with fudge, scorched almonds and trifle?
Maybe I need to eat it more often throughout the year?
Anyway let’s get onto it as we have many things to cover this week…..
Sour Dough San Fransisco Style, Stollen, Fudge, Pavlova and other delights…..Cheese bread…
What will you need?
I don’t use a sugar thermometer as I know by looking but you may like to.
Soft ball stage is usually 235-245 degrees.
3.5 cups of Icing sugar
2/3 rds a cup of milk
Pinch of salt
2/3-1 cup of desiccated coconut.
1-2 drops of Rose pink food colouring.
Place all ingredients bar the coconut into a heavy bottomed saucepan.
Gently bring to a slow simmer until it reaches soft ball stage.
This is usually about 30 minutes on my gas stove BUT this varies greatly.
If you are using your sugar thermometer, you will be relying on that, not time so much.
I will test it throughout by placing 1/2 tsp of coconut ice mix in a small dish of cold water….
If the mixture forms a soft ball…you know its ready.
When it is ready, remove from heat and allow to cool for 5 minutes.
While it is cooling, grease a rectangle pan to use.
I then divide it in to two bowls and add in the coconut in each bowl.
Add 1 -2 drops of colour to 2nd bowl and mix well, working quickly and then pour into the pan.
Allow a minute or so to set before moving onto the white mix:)
I stir the white mix until I feel it starting to thicken and then I pour this onto the pink mix in the greased tin
I leave this to cool about 15-30 minutes and then I will slice it before it hardens, then place in the fridge.
If you leave it too long to slice, it can be hard to do so.
Once it is cool, have a piece…usually about 1 hour or so.
Don’t forget to ENJOY, ENJOY, ENJOY!!!