Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Vegetable | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 450 grams Granulated sugar
- 150 ml Water
- 1 tsp Vanilla essence
- 100 grams Desiccated coconut
- Red vegetable colouring
- =
Directions
1 First line an 18 cm (7 inch) square tin with nonstick paper.
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 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 dropped into a cup of cold water forms a soft ball.
4 Remove from the heat immediately and add the vanilla essence and dessicated coconut.
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 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 edges and making sure it"s level.
7 Press it all down quite firmly with the back of a spoon, and leave it to harden.
8 Turn the coconut ice out and cut it into squares using a sharp knife.