Coconut Ice NEW

Ingredients

4 3/4 Cups (760g) CSR Pure Icing Sugar
2 1/2 Cups (225g) Coconut
400g Can Sweetened Condensed Milk
1 Egg White, lightly beaten
Pink Food Colouring

Method

1 : Line deep 19cm square cake pan with foil.
2 : Sift CSR Pure Icing Sugar into a large bowl, stir in coconut, then milk and egg white. Stir until well combined.
3 : Press half of the mixture into prepared pan, and tint remaining mixture pink. Press evenly over first layer, cover and
refrigerate for several hours before cutting.

Comments

Recipe can be made a week ahead.
STORAGE: Covered and in the refrigerator, FREEZING: Not suitable.