This oft-neglected favourite from childhood is soft, moist, devilishly sweet and makes the perfect treat to give over the festive season – after all, it’s meant to look like softly fallen snow! Coconut ice will keep for up to a month if stored in an airtight container, so it can be made in the weeks before Christmas. Keep the presentation unfussy by stacking the cut cubes in a Kilner jar wrapped with a bright ribbon for a pop of colour, which then turns a simple gift into something special. Why not add a sprig of ivy for that extra seasonal touch?
- 250g sweetened condensed milk
- 250g icing sugar, sifted, plus extra for dusting
- 200g desiccated coconut
- Pink edible food colouring (optional)
- Mix the condensed milk and icing sugar in a large bowl until it is well combined. It will become very stiff – use your hands if needed.
- Split the mix into two and add a small amount of food colouring to one half. Dust a board with icing sugar before shaping each half into a smooth rectangle, then place one on top of the other and roll with a rolling pin, reshaping with your hands every couple of rolls. You should have a rectangle of two-tone coconut ice about one inch thick.
- Allow to chill and set for at least three hours or overnight. Cut into squares with a sharp knife and put in your jar. Wrap with a large ribbon and tie a bow. Cut a tag from card and stamp or write a greeting. Loop through the ribbon with baker’s twine to finish.
Main image by Steve Sayers