Recipes

sift icing sugar into a bowl. add coconut and stir well to combine. combine egg white, vanilla and 2 tbs water then add to coconut mixture with condensed milk. using a spoon, stir to combine, then using your hands, rub wet ingredients into dry ingredient until mixture comes together.

grease a shallow 20cm square cake tin then line base and sides with baking paper. divide mixture in 1/2. press 1/2 over base of prepared tin. smooth top.

add 4 -5 drops yellow colouring and 3 - 4 drops of red colouring to remaining mixture, to obtain a pale orange colour. knead with your hands to distribute colour. press orange mixture over white in tin. smooth top. refrigerate for 2 - 3 hours or until firm

turn coconut ice out and cut into 3cm squares. store in an airtight container in the fridge for up to 2 weeks.