Friday - - Food -

Prep time 1 hour 30 mins, in­clud­ing re­frig­er­a­tion time Makes about 30 pieces 360g tinned con­densed milk 3 cups ic­ing sugar 3½ cups des­ic­cated co­conut ½ tsp vanilla ex­tract 250ml co­conut oil ¼ tsp pink food colour­ing Lightly grease a 20x20cm square cake tin and line with wax pa­per. Com­bine the con­densed milk, ic­ing sugar, des­ic­cated co­conut, vanilla ex­tract and co­conut oil in a bowl and mix well. Di­vide the mix­ture in two and press half into the base of the pre­pared tin. Add a hint of pink food colour­ing to the re­main­ing mix­ture and stir to com­bine. Press the pink mix­ture over the white slab, and dampen your fin­gers slightly to smooth the top. Cover loosely with cling film and re­frig­er­ate un­til set. Turn the mix­ture out on to a large cutting board, peel off the pa­per and, us­ing a cookie cut­ter, cut into shapes or slice into squares. Store in an air­tight con­tainer.

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