SWEETEST THING

The refreshing tang of cranberry and lime meets crunchy coconut for a nostalgic treat.

Cranberry and lime coconut ice MAKES 21

PREP & SETTING TIME 4 HRS 30 MINS

520 gm icing sugar, sifted

240 gm (3 cups) desiccated coconut 1 tbsp finely grated lime rind

300 ml sweetened condensed milk ½ tsp lime juice

½ tsp vanilla extract

150 gm (1 cup) Ocean Spray® Craisins® 50% Less Sugar

1-2 drops red food colouring

200 gm white chocolate buttons

35 gm (¼ cup) Ocean Spray® Craisins® 50% Less Sugar, coarsely chopped, extra

1 Line an 8cm-deep, 10cm x 20cm greased loaf tin with baking paper, leaving a 3cm overhang.

2 Place half the icing sugar and half the coconut in a large bowl, add lime rind

and whisk to combine. Add half the condensed milk and all the lime juice and mix well to combine. Turn out onto a clean surface and knead until smooth. Place mixture on a sheet of baking paper and roll out to roughly the size of the tin. Press into the base of the tin and smooth the surface. Set aside.

3 Place Craisins® in a food processor and process until finely chopped. Add remaining coconut and food colouring and pulse to combine. Place mixture in a large bowl. Add remaining icing sugar and whisk to combine. Add remaining condensed milk and vanilla extract and mix well. Turn out onto a clean surface and knead until smooth.

4 Place mixture on a sheet of baking paper and roll out to roughly the size of the tin. Place Craisins® layer on top of lime layer, press down and smooth. Cover and refrigerate for 4 hours.

5 Remove coconut ice from fridge and slice into 21 rectangles. Melt the white chocolate buttons. Dip each rectangle into the melted chocolate, allowing excess to drip off. Place on a lined baking tray and sprinkle with chopped Craisins®. Set aside for 10 minutes or until chocolate has set. Store coconut ice in an airtight container in refrigerator or a cool place for up to 2 weeks. Remove from refrigerator 10 minutes before serving.