Creamy Coconut Ice

Preparation info
  • Makes

    30 Pieces

    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 250 g (9 oz/2 cups) icing (confectioners’) sugar


  1. Grease a 20 cm (8 inch) square cake tin and line the base with baking paper.
  2. Sift the icing sugar and cream of tartar into a bowl. Make a well and add the condensed milk. Using a wooden spoon, stir in half the coconut, then the remaining coconut. Mix well