Thermomix Coconut Ice
With its soft, sweet layers of pink and white, this Coconut Ice is as pretty as it is delicious. It's quick to prepare, keeps well, and never last long once you start sharing it around.
Servings 36
Equipment
- 20cm square tin
Ingredients
- 250 g icing sugar see notes
- 395 g sweetened condensed milk see notes
- 320 g desiccated coconut
- 5 drops red food colouring
Instructions
- Sift the icing sugar: Add the icing sugar to the Thermomix bowl. Mix for 1 sec/speed 9 to remove any lumps.
- Mix the base: Add the sweetened condensed milk and desiccated coconut. Mix for 10 sec/speed 4. Scrape down the sides of the mixing bowl with a spatula. Mix again for 3 sec/speed 4. The mixture should be firm but pliable.
- Divide and colour: To ensure the pink and white layers are even, weight hte full mixture and divide it by half. The mixture usually weighs around 920g when I make it, so I transfer 460g to a separate bowl (a second set of kitchen scales comes in handy for this). Add a few drops of red or pink food colouring to the portion in the Thermomix bowl and mix for 10-15 sec/reverse/speed 4 or a few seconds longer until evenly coloured.
- Press and chill: Line a 20cm square tin with baking paper, leaving an overhang at each end to make lift out easier. Drop spoonfuls of the mixture over the base, then spread and smooth with the back of a spoon or the palm of your hand. Repeat with the pink mixture, spreading it evenly over the white layer and smoothing the surface.
- Set and slice: Refrigerate for 4 hours. Slice into squares with a sharp knife.
Notes
Icing Sugar: You can make your own in the Thermomix by milling white sugar for 30 seconds on speed 10, scraping down the bowl, and then milling again for a further 20 seconds.
Sweetened Condensed Milk: Both Nestlé and supermarket brands are suitable for this recipe. You could also make your own sweetened condensed milk in the Thermomix to use in this recipe.
Storage: The coconut ice will keep in the fridge for up to 2 weeks stored in an airtight container. For longer storage, freeze for up to 3 months. Wrap each piece in plastic wrap or tin foil, then place in an airtight container. Thaw at room temperature for about 30 minutes before serving.