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1 pound Sugar
2/3 cup Water
1 teaspoon Vanilla
3½ ounce Coconut
Cochineal
Line a 7 inch square tin with nonstick paper. Dissolve the sugar and water over a gentle heat in a medium sized, heavy based saucepan.
Bring to the boil and let it simmer steadily until the temperature reaches 240f on a sugar thermometer, or a little of the syrup dropped into a cup of cold water forms a soft ball. Remove from the heat immediately and add the vanilla essence and dessicated coconut.
Stir the mixture 5-10 minutes, or until it begins to thicken and set, then pour half of it into the prepared tin and smooth it level. 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. Press it all down quite firmly with the back of a spoon, and leave it to harden.
Turn the coconut ice out and cut it into squares using a sharp knife.
2/3 cup Water
1 teaspoon Vanilla
3½ ounce Coconut
Cochineal
Line a 7 inch square tin with nonstick paper. Dissolve the sugar and water over a gentle heat in a medium sized, heavy based saucepan.
Bring to the boil and let it simmer steadily until the temperature reaches 240f on a sugar thermometer, or a little of the syrup dropped into a cup of cold water forms a soft ball. Remove from the heat immediately and add the vanilla essence and dessicated coconut.
Stir the mixture 5-10 minutes, or until it begins to thicken and set, then pour half of it into the prepared tin and smooth it level. 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. Press it all down quite firmly with the back of a spoon, and leave it to harden.
Turn the coconut ice out and cut it into squares using a sharp knife.
