Who said coconut ice had to be pink and white? I think it should be rainbow coloured! And include a layer of chocolate.
Adapted from recipe by Fleur Wood
320g pure icing sugar
1/4 teaspoon cream of tartar
1 can (395g) sweetened condensed milk
320g desiccated coconut
150g chocolate, melted
Line a 30cm x 20cm tray with baking paper.
Combine sifted icing sugar and cream of tartar in a large mixing bowl.
Add condensed milk and coconut and mix well.
Divide mixture in half.
Press one half of mixture into tray. Make sure to press firmly.
Spread melted chocolate over bottom half of mixture.
Divide remainder of mixture according to how many colours you would like your coconut ice to be. Place each in separate bowls. Add food colouring to each bowl until desired colours are reached.
Press coloured mixtures on top of chocolate, side by side.
Refrigerate for 2 hours or until set. Slice and serve.
Filed under Recipe, Slice
Caramel slice reminds me of two things – the 80s and my mum. Did everyone’s mum make caramel slice in the 80s? It sure seemed like it. I don’t really remember for sure if my mum made it regularly but each time I make it the memory of her is near. There is something familiar about it, comforting and nostalgic.
It’s an easy recipe to modify to make it gluten-free friendly, I’ve included the modification below.
Modified from a recipe by Donna Hay
1 cup gluten-free plain (all-purpose) flour mix (Use regular plain flour here if you don’t need it to be gluten-free)
125g butter, melted
1/2 cup desiccated coconut
1/2 cup brown sugar
125g butter, melted
1/3 cup golden syrup
1 can (400g) sweetened condensed milk
1 block dark cooking chocolate
3 tablespoons vegetable oil
Preheat oven to 180°C (355ºF).
Base: Place the flour, coconut, butter and sugar in a bowl and mix to combine. Firmly press the mixture into a 20cm x 30cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.
Filling: Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir until thickened. Pour over the base and bake for 15-20 minutes or until golden. Refrigerate until cooled completely.
Topping: Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted.Pour the chocolate mixture over the caramel and refrigerate for 2 hours or until set.
To serve slice with a warm knife. (Leave the slice out of the fridge a few minutes if it’s too difficult to cut.)