Kindred Gifts' Blog

Sweets for your sweet, and sugar for your honey...how to tempt their tastebuds this Valentine's Day

This recipe has kindly been supplied by Mrs Byrnes, CEO Kellie's mum.

(This recipe was used to make coconut ice which was placed in bowls on the tables at Kellie's wedding. Trust us - it's very tasty!).

Coconut Ice

Ingredients:

500g icing mixture, sifted

250g desiccated coconut

2 egg whites, slightly whipped with a pinch of salt

l teaspoon vanilla

125g copha, melted, warm not hot

Pink food colouring

Method:

Combine icing sugar and coconut and then add in egg whites

Mix in the melted copha

Divide into two bowls

Colour one mixture with food colouring

Press the white half into paper lined, 20cm square cake tin

Top with pink coloured mixture and press evenly

Sprinkle with extra coconut if you like

Refrigerate well before removing from tin and cutting into squares

Enjoy this sweet sugar fix with your loved one at anytime! Also perfect with a cup of tea or coffee. Yum!