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Coconut ice

Method

  • Gently melt the copha in a pot.
  • Sift the icing sugar into a large bowl and add the coconut, vanilla, lemon juice and egg whites. Mix until well combined and then mix in the melted copha.
  • Press half of the mixture into a lightly oiled baking tray and evenly press down with a metal spoon.
  • Mix the cochineal into the remaining mixture until well combined. Then press this on top of the white mixture and evenly spread out into the corners.
  • Cover with baking paper and refrigerate for about 20-30 mins, before cutting into squares.

Ingredients

  • 180 gm copha
  • 750 gm icing sugar
  • 375 gm desiccated coconut
  • 1½ tspn vanilla extract or essence
  • ¾ tspn fresh lemon juice
  • 3 egg whites, lightly beaten
  • cooking oil spray
  • a few drops of cochineal (red food colouring)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm