Phil Vickery
Ingredients:
100g (3½oz) Carnation Condensed Milk
115g (4oz) icing sugar, sieved
85g (3oz) desiccated coconut
1 tiny drop red food colouring
And for the peppermint creams, you will need:
115g (4oz) icing sugar, sifted
55g (2oz) Condensed Milk
Natural peppermint extract, to taste
edible glitter
25g (1oz) plain chocolate, melted
Method:
1. Mix together condensed milk and icing sugar. Stir in coconut (mixture should be very stiff) and divide in half.
2. Colour one half of the mixture pale pink.
3. Double line a small plastic box or loaf tin. Place the white coconut ice on the base and press into a bar shape. Form the pink coconut ice into a similar shape and press firmly together.
4. Leave 2-3 hours until firm.
5. Cut into squares.
For the Peppermint Creams:
6. Gradually mix icing sugar into the condensed milk. Add peppermint extract.
7. Knead until smooth and firm. Roll out to 5mm (¼") thickness and cut into rounds with a small cutter. Leave in a cool place to dry.
8. Decorate the peppermint creams with the melted chocolate by drizzling over in lines or dip into the melted chocolate to coat one half.
9. Allow to set and store in an airtight container.
Tagged in Phill Vickery Recipes