|Sugar||3⁄4 Pound (350 Gram)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Desiccated coconut||4 Ounce (125 Gram)|
|Vanilla essence||2 Drop|
1.Grease an ice-cream tin with oil.
2.In a heavy bottomed saucepan, combine the sugar and milk.
3.Put saucepan on a low flame and stir till the sugar dissolves. Then increase the flame and boil for 5 minutes.
4.Pour the mixture into a large mixing bowl.
5.Add the coconut and the vanilla. Using an electric beater or a whisk beat the mixture until thick in consistency.
6.Divide the mixture into two bowls.
7.In one bowl, add a few drops of red food coloring.
8.Spread the uncolored mixture evenly in the prepared tin.
9.Layer the colored mixture over the white.
10.Refrigerate the tin until well chilled.
11.Use an ice cream scoop to scoop the ice into champagne saucers.
12.Garnish with a little fresh coconut if desired.