With only 9 sleeps until Christmas (how has that come around so quickly?!), I have been busy getting organised. The presents are all wrapped and under the tree (yay for online shopping), the menu for Christmas day lunch has been selected and now I am getting started on all of the Christmas goodies.

One of the easiest treats to make is Coconut Ice. It also stores well in the fridge for quite a few weeks, so is the perfect one to get started with. This recipe is not the copha version, but instead is made using condensed milk and as such, is extremely rich. The condensed milk also gives more depth of flavour and removes that chalkiness that can come with the traditional version.

Making this is as simple as putting the icing sugar and coconut into a bowl with the condensed milk and mixing together until all combined.

The mixture should be quite firm. Just add a little extra sugar and coconut until it reaches the desired consistency.

Take half the mixture and press into a lined and greased square cake tin.

Add pink food colouring to the remaining mixture and mix until evenly coloured. Then press on top of the white layer. Chill in the fridge for half an hour, then remove from tin and cut into small pieces.  Keep coconut ice in the fridge.

Coconut Ice

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A very rich, creamy version of the old fete and Christmas favourite, Coconut Ice.

Ingredients

• 1 tin Condensed Milk
• 4 cups Icing Sugar
• 4 2/3 cups Coconut
• Red or Pink Food Colouring

Directions

Mix all ingredients together (it is best to use 3 cups icing sugar and 3 2/3 cups of coconut and add extra of each if the mixture will take it). Press ½ into a sponge roll tin. Colour the other half pink. Press on top. Chill for ½ hour. Cut into squares and then chill overnight.