Sunday, July 17, 2011

Recipe: Coconut Ice for Bonbonniere




  • 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


  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:

Recipe: Pink Lemonade

Pink Lemonade Recipe


· 1 cup granulated sugar

· 2 1/2 cups fresh lemon juice, plus 4 lemons, thinly sliced crosswise, for garnish

· 1 1/2 cups superfine sugar

· 2 cups cranberry juice


1. Bring granulated sugar and 1 cup water to a boil in a medium pan over high heat. Stir until sugar is dissolved. Refrigerate until chilled, about 1 hour.

2. Add lemon juice, superfine sugar, cranberry juice, and 1 1/2 quarts water to a serving container. Stir until sugar is dissolved. Refrigerate until ready to serve, up to 1 day.

3. To serve, add ice cubes to fill and garnish with lemon slices.

Candy Man

(Images Sourced:
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