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:

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