By Chelsea SugarPut a modern twist on this school gala classic by using different colours - try pink & green!40 servings
Prep time 30 mins
Cooking time 10 mins
1 cup milk
6 cups Chelsea Icing Sugar
1 tsp salt
1 cup desiccated coconut
2 tsp coconut essence
Place the butter, milk, Chelsea Icing Sugar and salt in a large- 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). Be careful that the mixture doesn't spit and burn you!
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 20x20cm. 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.
Special thanks to Jo Seagar for the use of this Best Ever recipe