After all the lovely healthy Valentines day food ideas I shared in my last post, today I’m going in the opposite direction and sharing a rather less healthy Raspberry Coconut Ice Recipe. Coconut Ice is an absolutely delicious treat that is always very well received whenever I make it – every year at Christmas I make homemade sweets for my family (see my two ingredient fudge for another fab and easy recipe) and this is always the most requested one. This recipe is really quick and easy to make too, and I’ve added my own twist to traditional coconut ice by adding raspberries to the mix. I found that the raspberries worked really well with the coconut, and it also meant being able to ditch food colouring. Last but not least I cut them into heart shapes for Valentines day, I think they looked really pretty!
Get the kids involved in making this easy recipe by helping you weigh out ingredients, stir the mixture and cut out the shapes, I’m sure they’ll be happy to help you taste test it too!
- 1 400g tin condensed milk
- 400g icing sugar
- 400g desiccated coconut
- 50g fresh raspberries
Line a small rectangular baking tray or cake tin with baking parchment. If you don’t have any, tin foil also works well.
In a large bowl, mix half of the condensed milk with 175g of the icing sugar. Mix well, then add 175g of the desiccated coconut and stir again until thoroughly combined (the mixture may be quite stiff and hard to stir, but do persevere!). Tip into your prepared tray or tin, and press down to form a thin layer.
Throw the raspberries into the bowl and mash to a pulp with a fork. Add the rest of the condensed milk and remaining icing sugar and mix well with the raspberries. Add the rest of the desiccated coconut and stir until combined. Gently tip into the tray and press down to form a second layer over the first.
Leave the tray out to dry over night. Once the top feels hardened to touch, carefully tip the slab of coconut ice out onto a large chopping board, peel off the baking parchment/tin foil and leave to dry for a few more hours. Cut into squares or cut out pretty shapes using cookie cutters (we used nesting heart cutters for ours) and leave to dry a little longer before serving up or packing into pretty cellophane bags ready to gift to your favourite people!
Enjoy, and try not to eat it all – this stuff is dangerously addictive!