It all started with a comment from my reader kat of Suum Cuique: "Do you also know how to make coconut candy? Those colorful cubes that we used to sell in school during canteen days. I think it contains condensed milk."
Coconut ice is a no-cook classic that's extremely easy to make. All it takes is a little mixing and an hour in the fridge.
Christmas Coconut Ice (Coconut Candies) with Pandan and Rose Syrup Recipe
Makes 40 pieces
Ingredients
- 395 g can condensed milk
- 3 1/3 cups (300 g) desiccated coconut
- 2 cups (330 g) icing sugar
- 1/ 2 tsp vanilla extract
- 2 drops pandan paste (or green food colouring)
- 1 tsp rose syrup (or red food colouring)
Method
- Grease an 18 x 28cm lamington pan and line with baking paper, leaving some overhanging on the sides.
- Place the condense milk, coconut, icing sugar and vanilla extract in a bowl and mix with a metal spoon until well combined (it will be quite stiff). Divide the mixture into half and place them into 2 separate bowls.
- Add rose syrup to first half of the mixture and stir well to combine. Spoon the mixture into the pan and flatten the top using damp fingers.
- Add pandan paste to the remaining mixture and stir well to combine. Spoon the mixture over the top of the red layer and flatten the top with damp fingers.
- Loosely cover with plastic wrap and chill for 1 hour to set.
- Invert the coconut ice onto a board and peel off the baking paper. Cut into 5 strips lengthways, then 8 strips widthways to make 40 squares.
- Pack the coconut ice into jars or wrap in cellophane to give as gifts - it will keep in the fridge for 3 weeks.
Labels: Asian, Candies, Christmas, Dessert, Malaysian, Western