Natural Coconut Ice

    1 hour 15 minutes

    This coconut ice recipe is great for kids with food colouring allergies. It gets its colour from beetroot powder.

    Herbie's Spices

    New South Wales, Australia
    4 people made this

    Makes: 30 pieces

    • 500g pure icing sugar
    • 250g shredded or desiccated coconut
    • 125g copha, melted
    • 2 egg whites, beaten
    • hot water
    • 1/2 teaspoon Herbie's Spices Beetroot Powder, sifted
    • 4 sheets baking paper 40cm x 30cm

    Preparation:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour15min 

    1. Sift icing sugar into a large bowl, mix in coconut.
    2. Add copha and incorporate well then fold through beaten egg whites. Divide the mixture into 2 batches.
    3. Mix 1 teaspoon hot water into one batch, and then roll flat between two sheets baking paper, until 5mm thick, 20cm x 40cm.
    4. Mix beetroot powder with 1 teaspoon hot water and stir until dissolved. Add to remaining coconut mixture and mix thoroughly.
    5. Repeat rolling process with pink mixture, remove top sheets paper and sandwich both flat pieces together firmly.
    6. Remove top sheet, and whilst still pliable, roll long edge tightly, releasing underpaper as you roll, to form a long log.
    7. Rewrap, and chill until set. When set, slice with a wet knife.

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