Publications
Foto: Francois Oberholster
Prep Time: 25 minutes
Servings: Enough for one 23 x 23cm pan
Cooking Time:
Ingredients
- 1 - tin (385g) condensed milk
- 500g (4 x 250ml) - icing sugar, sifted
- 400g - desiccated coconut
- - pinch of salt
- 5ml - each lemon juice and zest
- 10ml - pink rose syrup (or use rosewater and pink food colouring, to taste)
- 100g - red glacé cherries, chopped
Method
Store in an airtight container in the refrigerator.
1 Mix the condensed milk, icing sugar, coconut and salt in a large mixing bowl. It will feel as if there is too much coconut and sugar – just keep on mixing.
2 Once the mixture is smooth, divide it into two bowls. Season one half with the citrus and the other half with the rose syrup and cherries. The juice and syrup will help with the mixing.
3 Press the white citrus-flavoured layer firmly in the bottom of a 23 x 23cm pan to form an even layer. Spoon the pink rose-scented layer on top, press flat and even it out. Cool in the refrigerator. Cut the coconut ice into squares and store in an airtight container in the refrigerator.
