Tuesday Recipe Spot – Basil's Coconut Ice - Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.
So today's treat is …. Basil's Coconut Ice – It's sweetie time!
750g granulated sugar
190g desiccated coconut
225ml milk (full fat or s/s)
red food colouring
1, Prepare a 20cm x 20cm square tin by lining the bottom and sides with greaseproof paper.
2, Combine the sugar and milk in a large pan and boil for 10 mins or until it reaches 120C on a cooking thermometer. This is known as the 'hard ball stage'. To test - with a spoon, carefully drop a bit of syrup into cold water. If it has reached 120C, it will make a hard blob in the cold water. But generally boiling the mixture vigorously will get it to the desired stage. Be careful as sugar reaches a higher boiling point than water. And it really hurts if you spill it on yourself!
3, Take the pan off the heat and stir in the coconut. Pour half the mixture into the prepared tin.
4, Add a little of the red food colouring to the rest in the pan to make it pink. Now pour this quickly over the mixture in the tin and mark into small squares when half set.
5, Leave to set completely and then break up the pieces. Makes a lovely home made sweet present!