Coconut ice hearts
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- 125g Carnation Condensed Milk
- 150g icing sugar
- 150g desiccated coconut
- Pink food colouring
Put half the condensed milk in a large bowl and stir in half the icing sugar. Add half the coconut and mix with your hands until evenly combined. The mixture should be very stiff.
Mix the rest of the milk and icing sugar in another bowl and add a few drops of pink food colouring. Mix in the rest of the coconut.
Press the mixture into heart-shaped ice cube trays or baking tins and leave for at least 2 hours.
Turn out of the moulds. These will keep for up to a week in an airtight container in the fridge.