Vanilla coconut ice

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“I love this recipe because it’s super soft, creamy and decadent! The added milk powder works wonders! It’s almost like a coconut ice-burfee hybrid in the BEST way! No fuss, no baking or cooking needed. It’s definitely a wonderful and quick addition to your Diwali box.” – Tahila Pillay

Ingredients

200 g desiccated coconut
130 g Klim milk powder
120 g icing sugar
1 x 385 g can condensed milk
1 T vanilla paste
pink food colouring (optional)
edible glitter/gold (optional)

Cooking Instructions

1. Combine all the ingredients in a large mixing bowl except for the food colouring and glitter or gold. Mix until a soft dough forms using a wooden spoon or a stand mixer with the paddle attachment.

2. Divide the dough in half. If you like, colour one half of the dough with the pink food colouring, leaving the other half white.

3. Line a 20 x 20 cm baking tin with baking paper on the bottom only. Press one half of the dough evenly into the tin (whichever colour you want on the bottom).

4. Chill for 5 minutes, then press the remaining dough evenly onto a piece of baking paper cut to the same size as your tin. Once you have the desired size, lay down on the bottom layer. (This ensures a nice straight line where the two colours meet.) I roll a whisky glass over the top and get everything flat.

5. Decorate the top as you like. Both glitter and edible gold flakes look beautiful on these little treats! Chill for at least 2 hours before removing from the tin and cutting into cubes.

Find more Diwali recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Tahila Pillay