Coconut Ice

Directions

1. 1

   450 g Granulated sugar 150 ml Water 1 ts Vanilla essence 100 g Desiccated coconut Red vegetable colouring First line an 18 cm (7 inch) squar

2. 2

   Put the granulated sugar and water into a medium-sized, heavy-based saucepan and heat gently, without boiling, until the sugar has dissolved

3. 3

   Bring to the boil and let it simmer steadily until the temperature reaches 120 C (240 F) on a sugar thermometer, or a little of the syrup dr

4. 4

   Remove from the heat immediately and add the vanilla essence and dessicated coconut

5. 5

   Stir the mixture for 5-10 minutes, or until it begins to thicken and set, then pour half of it into the prepared tin and smooth it level

6. 6

   Colour the remaining half pale pink with a drop or two of the colouring, then pour this on top of the white coconut ice, spreading it to the

7. 7

   Press it all down quite firmly with the back of a spoon, and leave it to harden

8. 8

   Turn the coconut ice out and cut it into squares using a sharp knife