CO­CONUT ICE SLICE

MAKES 24 PIECES PREP 20 MIN­UTES + 31/2 HOURS TO CHILL COOK 20 MIN­UTES 35¢ A SLICE

Homes+ (Australia) - - EASY FOOD -

3/4 cup self-rais­ing flour

100g crushed plain un-iced bis­cuits 1/3 cup caster sugar

125g but­ter, melted

2/3 cup rasp­berry jam

4 cups ic­ing sugar

2½ cups des­ic­cated co­conut, plus 2 ta­ble­spoons ex­tra 395g can sweet­ened con­densed milk

1 ta­ble­spoon milk

Pink food colour­ing

STEP 1 Pre­heat oven to 180ºC/ 160ºC fan-forced. Grease and line a 26cm x 16cm (base mea­sure­ment) slice pan with bak­ing pa­per, ex­tend­ing pa­per at long sides for han­dles.

STEP 2 Com­bine flour, crushed bis­cuits and caster sugar in a bowl. Add but­ter; mix well. Spread mix­ture evenly over base of pre­pared pan; gen­tly press to level sur­face. Bake for 15 min­utes or un­til lightly browned. Spread warm base with jam. Cool.

STEP 3 Sift ic­ing sugar into a large bowl; stir in co­conut, then the

con­densed milk and milk. Di­vide mix­ture into two por­tions in two mi­crowave-safe bowls. Tint one por­tion with pink colour­ing. Mi­crowave white por­tion on High (100%) in 30-sec­ond bursts un­til spread­able. Spread white por­tion over base in pan. Chill for 30 min­utes or un­til firm.

STEP 4 Mi­crowave pink por­tion on High (100%) in 30-sec­ond bursts un­til spread­able. Spread pink por­tion over white layer. Sprin­kle with ex­tra co­conut. Cover; chill in re­frig­er­a­tor for 3 hours or un­til set. Cut into pieces.

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