Coconut Ice

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Coconut Ice



2 cups icing sugar
1/2 tsp cream of tartar
3 and half to 4 cups of desicated coconut
1 tin (395 ml of condensed milk)
Some vanilla essence
A few drops of red food colouring
Sift the icing sugar and the cream of tartar add the coconut.
Mix the essence into the condensed milk and add to the coconut icing sugar mix.
Spread into a greased and lined baking tin of large steel thali. Press down firmly and smooth the top with a spoon
Make another batch of the mixture. Tint it pink and layer it over the white. Press firmly and cover with foil or cling wrap
Refrigerate for a couple of hours. Then cut into desired shapes and store in an airtight container

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