Coconut Ice Recipe
Ingredients
| Granulated Sugar | 1 Pound | |
| Water | 1/4 Pint | |
| Butter for greasing tin | ||
| Coconut | 4 Ounce, desiccated | |
| Pink coloring | ||
Directions
GETTING READY
1 Grease the tin with some butter.
MAKING
2 In a pan, put the sugar and water.
3 Heat gently until dissolved.
4 Bring the sugar syrup to a boil.
5 Boil rapidly for 3 minutes, and test a drop in glass of cold water.
6 It should form a soft ball; if needed, continue boiling and re-test.
7 Remove the pan from the heat.
8 Add in the desiccated coconut and mix it in thoroughly.
9 Continue stirring mixture well as it cools.
10 The coconut mixture will become thicker and will look much whiter in colour.
11 When the mixture becomes really thick, quickly transfer half of it into the prepared tin and level the top.
12 Colour the rest of the mixture pale pink.
13 Quickly spread it on the top of the white coconut ice.
14 Put the tin in a cool place allow to set.
15 When the coconut ice is cold, divide it into equal small fingers.
SERVING
16 Serve as desired.
1 Grease the tin with some butter.
MAKING
2 In a pan, put the sugar and water.
3 Heat gently until dissolved.
4 Bring the sugar syrup to a boil.
5 Boil rapidly for 3 minutes, and test a drop in glass of cold water.
6 It should form a soft ball; if needed, continue boiling and re-test.
7 Remove the pan from the heat.
8 Add in the desiccated coconut and mix it in thoroughly.
9 Continue stirring mixture well as it cools.
10 The coconut mixture will become thicker and will look much whiter in colour.
11 When the mixture becomes really thick, quickly transfer half of it into the prepared tin and level the top.
12 Colour the rest of the mixture pale pink.
13 Quickly spread it on the top of the white coconut ice.
14 Put the tin in a cool place allow to set.
15 When the coconut ice is cold, divide it into equal small fingers.
SERVING
16 Serve as desired.
Chef
