Bethany's Vegan Kitchen

Coconut ice, the classic British confection of desiccated coconut, condensed milk and sugar. Traditionally, condensed milk is cows milk with the water removed. However it’s really easy to veganise this by swapping it for a coconut based one. Coconut condensed milk is available to purchase online from many different retailers, or some health food shops may sell it. I used a brand called Nature’s Charm

Yield; 16 pieces, or 32 squares (290kcal or 145kcal respectively approx) Prep time; 10 minutes (with an additional 3 hours for it to set)

You’ll need;

1. One 320g/11oz tin of coconut condensed milk
2. 350g12oz icing sugar
3. 320g/11oz dessicated coconut
4. Optional; a couple of drops of red food colouring

Method;

• Add the coconut and sugar into a large mixing bowl, fold together with a wooden spoon. Once combined add in the condensed milk
• Give the mixture a very thorough mix to fully combine everything, it will become very stiff, but keep working to mix it completely
• This next step is optional – Add a few drops of red food colouring to half the mixture, dust your hands with icing sugar, and knead it through. I did this in the mixing bowl, you can also knead on a working surface (I would recommend dusting the surface with more icing sugar first)
• Then line a baking dish with baking paper and add the coconut mixture into to. I used a dish that was 8.5×6.5 inches/22x16cm. Firmly press the mixture down, using your hands or the flat bottom of a glass (again dusting your hands/glass with icing sugar). If you also did two layers, add the second layer on top and flatten that down too
• Finally chill the mixture in the fridge for a minimum of three hours. Then use a sharp knife and slice into strips or cubes, whichever you prefer