Girlfriend Australia — Autumn 2017

1 

Grease an 18cm x 28cm

rectangular slice pan.

Line base and sides with baking

paper, extending paper 2cm

above pan edges.

2 

Sift sugar into a large bowl.

Stir in coconut. Add egg white

and milk. Stir until combined.

Divide mixture into two portions.

3 

Spoon one portion into

prepared pan. Using wet

fingertips, press mixture over

base and smooth over top.

4 

Add essence to remaining

portion. Tint pink with food

colouring. Stir until combined.

Spoon over white coconut ice

in pan. Using wet fingertips,

press mixture over to cover

and smooth top.

5 

Sprinkle extra coconut

over coconut ice. Refrigerate,

covered, for 6 hours, or overnight

until firm.

6 

Using paper as a guide, lift

coconut ice out of pan. Cut

into squares to serve, and enjoy!

Strawberry Coconut Ice

* 5½ cups icing sugar mixture

* 3 cups desiccated

coconut, plus extra 2 tblsps

desiccated coconut

* 1 egg white, lightly beaten

* 395g can sweetened

condensed milk

* 1 tsp strawberry essence

* pink food colouring, to tint

SERVES 10

PREP 15 MINS,

PLUS SETTING TIME

girlfriend.com.au 93 girlfriendMAG

GF food

RECIPE

COURTESY OF NEW IDEA

STYLING

CLAIRE LOW & MALLOREE NICHOLLS

PHOTOGRAPHY

MICHELLE TAN