Simple, sweet and delicious, this is the perfect recipe to make with the kids. It involves no cooking and comes together in minutes. The recipe calls for both, condensed milk and icing sugar, so be forewarned, it is rather sweet. The Coconut Ice has a longer shelf life than most traditional mithai, making it a great choice for a festive and edible DIY gift.

Recipe

Coconut Ice (Gluten-free)

(Makes about 48 small squares)

Ingredients

3 1/2 cups desiccated coconut powder
400 ml (1 tin) sweetened condensed milk
1 tsp pure vanilla extract
Pinch of salt
1 1/4 cups icing sugar
1/4 tsp cream of tartar
Few drops pink food color (optional)

Method

Grease a deep square tin with some oil. Line it with butter paper and set aside.

In a large bowl combine the desiccated coconut powder, condensed milk, vanilla extract and salt.

Sift the icing sugar and cream of tartar into the bowl and use a silicone spatula to mix until well blended.

Divide the coconut mixture into two equal portions and place each portion in a mixing bowl. Add 4-5 drops of pink food color to one bowl and mix well to incorporate.

Place the white coconut mixture in the prepared pan. Press down to spread evenly and flatten using greased palms or the back of a large metal spoon.

Spread the pink coconut mixture on top of the white and press it down the same way.

Refrigerate the coconut ice for 4-5 hours or overnight until fully set. Cut into squares and serve.

Store the coconut ice refrigerated in an airtight container for up to two weeks. Leave it out for 15-20 minutes to reach room temperature before eating.