Recipe: Coconut Ice for Bonbonniere

Makes

24

Ingredients

• 3 cups pure icing sugar
• 1/2 teaspoon cream of tartar
• 5 cups desiccated coconut
• 2 x 395g cans sweetened condensed milk
• 2 teaspoons vanilla extract
• Pink food colouring

Method

1. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Sift icing sugar and cream of tartar into a large bowl. Stir in coconut. Add condensed milk and vanilla. Stir to combine. Divide mixture into 2 batches. Using food colouring, tint 1 batch pink.
3. Press white mixture over base of prepared pan. Top with pink mixture. Cover. Refrigerate overnight or until set. Lift from pan. Using a warm knife, cut into 5cm squares.
   
   

• (Recipe Sourced: Taste.com)