This is a nostalgic sweet from my past. Every Christmas my dad used to make this for us all. You need to be a big coconut fan, but if you are, you have to give this a go! It’s my easiest recipe yet - it only requires four ingredients (with one optional extra ingredient). I’ve updated the recipe a little, adding some raspberry extract to half of the mixture, giving a fruity twist to a classic.
Makes 16 big squares of deliciousness (this recipe easily halves - use a smaller tin/only use half of a 20cm tray)
- 500g icing sugar
- 400g condensed milk
- 400g dessicated coconut
- Pink food colouring (preferably not a liquid one, I used a gel concentrate)
- ¼ tsp raspberry extract (optional)
1. Line a 20 x 20cm baking tin with cling film.
2. Into a large bowl sift in the icing sugar (this may cause a little dust "explosion" onto you/the surface…). Add the condensed milk, and beat until a thick paste is reached.
3. Add half of the coconut and beat until the coconut has all been mixed in. Add the other half of the coconut.
4. Pour onto a work surface and knead the remaining coconut into the mixture. This may take a little bit of elbow grease!
5. Once all of the coconut has been incorporated, split the mixture into two. To one half add the pink food colouring – if you are using the gel concentrate, dip the end of a cocktail stick/spoon into the gel and use this to colour the mixture. Add the raspberry extract (optional) to this half also. Knead in until an even pink colour is achieved.
6. Press the white mixture into the base of the baking tray evenly to form the bottom layer.
7. Carefully press the pink mixture on top – this is easiest to do by making small blobs of the pink mixture, and placing them all over the white layer. Press the pink balls together to form an even pink top layer.
8. Leave to set overnight, then cut into squares.