Coconut Ice

900g (2lb) Sugar
225g (8oz) Desiccated Coconut
150ml (¼ pint) Milk
25g (1 oz) Unsalted Butter
1 tsp Vanilla Essence
Red Colouring

Place the sugar, milk and butter into a saucepan and heat gently until the sugar is fully dissolved.
Bring to the boil and cook for 10 minutes, stirring from time to time, allow it to reach a temperature of 120°C (248°F), or when little of the mixtureis dropped into cold water forms a soft ball.
Remove from the heat, add the coconut and the vanilla essence, beat well with a wooden spoon until the mixture is thick and creamy.
Pour half of the mixture into an oiled 20cm (8 inch) baking tray.
Quickly add a few drops of the colouring to the remaining mixture, stirring well to ensure it is fully distributed.
Pour the pink mixture on top of the white mixture, spread evenly with a pallet knife.
Leave in a cool place to set, cut into small bars or squares.
Store in an airtight container.

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Coconut Ice

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