Nicole Cody, our newest WHOot Contributor is back to share her award-winning, blue ribbon, best ever Coconut Ice Slice Recipe.
As we mentioned last time, when we introduced you to Nicole’s Date Loaf Recipe, she’s a ridgy-didge card-carrying CWA Member.
via Cauldrons and CupcakesÂ
We are huge fans of the Country Women’s Association and they are the backbone of the country. Everyone loves them!
Who could forget the 3 ingredient Fruit Cake that you all love so much! Coconut Ice apparently has its origins in the UK but it has been well embraced in Australia and New Zealand. It is an easy and delicious recipe that is no bake and very easy to make.
What sets this one apart is that Nicole has had huge success with her best ever recipe.
She says that it has been entered into many an Agricultural Competition and has resulted in a swag of brag including 22 blue ribbons, loads of certificates and trophies and prizes galore!
Nicole is a truly amazing individual and incredibly inspiring. When she’s not tending her farm or dancing in her gumboots, she is running her very successful business.
She is a psychic and helps people find their inner peace and true happiness.
So, without further ado, let’s check out what you will need for your own Coconut Ice Slice Recipe.
Coconut Ice Recipe Ingredients
- 500g icing sugar (4 cups of confectioners sugar)
- Â 250g (2.5 cups) unsweetened desiccated coconut
- 1/2 cup condensed milk
- one egg white
- 60g copha (1/3 cup of vegetable shortening)
- vanilla essence
- pink food coloring
via Cauldrons and CupcakesÂ
Coconut Ice Recipe InstructionsÂ
Sift the icing sugar into a large bowl, and then add the coconut and gently mix through to combine.
Melt your copha and allow to cool slightly.
Whisk the egg white just a little, and add the egg and condensed milk to your dry ingredients. Then add your copha and a slug of vanilla essence ( a teaspoon or so should do it).
Mix until well combined into a firm, moist mass. Â Divide the mixture in half, and color one batch a cheerful pink with your food coloring.Â
Press the white mixture into the bottom of a baking paper-lined tin. Â Smooth out with the back of a spoon, and then gently press the pink layer over the top. Â
Smooth and press in well with your spoon and then refrigerate until set (about 2 hours).
Remove from tin and cut into bars or small squares.  It will only need to be refrigerated if you live in a hot climate.  Or you could just eat it all…
Perfect for gifts, or with a cup of tea as a happy-making treat. Thanks so much to Nicole for her recipe.
Where To Find Nicole -:
- On her Blog Cauldrons & Cupcakes HereÂ
- Read Her Thoughts About This WeekÂ
- On her Facebook Page Here
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