Gourmet Coconut Ice
|Sugar||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Coconut||1⁄2 Cup (8 tbs)|
|Pink coloring||1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
Bring milk, sugar, glucose or cream of tartar, slowly to the boil.
Place lid on for 1 minute and remove and boil to 236° F. (soft-ball stage).
When bubbles subside, divide into two basins and allow to cool.
Add half the coco- nut and vanilla to each basin and colour one lot pink.
Beat until thick and creamy.
Press one part into a tin (greased or lined with wax paper).
Press the other portion on top.
Cut into blocks when cold and set.