I’m sure most people out there have their ‘always include’ ingredient, or the little something that when ever you see it in a recipe book it goes on your must make list. Wether it be topping everything sweet you make with chocolate shavings, or adding pesto to every dish of pasta you whip up (guilty!). Well one of my favourite favourite ingredients to use is coconut (along with cinnamon, coriander, macadamias, mango… the list is quite extensive really!)
When I came upon this recipe, and after seeing the sweets delightful image here and there I felt it was time to whip up this sweet and coconut flavour filled favourite.
The condensed milk keeps the no-bake slice moist and creamy, and the pink layer brightening up the sweet as well as the shredded coconut garnish adding a subtle crunch to perfectly top of this nibble.
So…. heeeere we go!
Sweet old-fashioned favourites. Sydney: Australian Women’s Weekly Home Library, 1996. Print.
4 3/4 cups icing sugar
2 1/2 cups desiccated coconut
400g sweetened condensed milk
1 egg white
Pink food colouring
1/2 shredded coconut
1. Line a 19cm square tray with foil or baking paper
2. Sift icing sugar into a large bowl, add coconut, milk and egg white and stir to combine
*TIP: if you find sifting icing sugar tedious like a do, chuck it all in the blender/blitzer for a few seconds and presto! you have sifted icing sugar!
3. Divide the mixture in half and press half evenly into the tray and tint the other half pink then press into the tray on top 4. Sprinkle with shredded coconut then cover and leave to set in the fridge for a couple of hoursDone! So quick, easy and the best sweet treat!
Enjoy! And thanks for stopping by!
Hope you’re having a great week!
DAISY AND THE FOX