A classic sweet not easily found in the shops but which can be made at home with a bit of patience and a good sugar thermometer…… courtesy of Mrs Beaton!
oil for greasing
2 1/2 ml liquid glucose
100g desiccated coconut
pink food colouring (optional)
Grease a 15cm square baking tin. Put the sugar into a saucepan, add 125ml water and heat, stirring until all the sugar has dissolved.
Add the glucose, bring to the boil and boil until the mixture registers 115 degrees C on a sugar thermometer. Remove the pan from the heat and add the coconut. Stir as little as possible, but shake the pan to mix the syrup and coconut.
Pour the mixture quickly into the pre-prepared tin and leave to set. Do not scrape any mixture left in the saucepan into the tin, as it will be sugary.
If you want your coconut ice to look like the traditional variety, make the whole mix again, this time adding pink food colouring just as it comes to the boil, and when ready, pour the pink mixture on top of the white layer.