The Coconut ice turned out to be such a wonderful shade of pink that i just had to buy a pink feather boa to show it off!
Raspberry Coconut Ice
Adapted from Junior Masterchef Australia, the Cookbook Volume 1 by Harper Collins
320g/2 cups icing sugar mixture, sifted
315g/3.5 cups desiccated coconut
395g can condensed milk
1 teaspoon vanilla extract
a few drops pink colouring
4 tablespoons raspberry sauce (made from 300g frozen raspberries)
1. Lightly grease a tin (I used a tin 16 x 26cms) and line base and sides with baking paper. Divide icing sugar between two bowls and then stir half of the coconut into each. Make a well in the centre.
2. Divide the condensed milk and vanilla in two parts. Place one half into one of the bowls and combine coating the coconut. Press the white coconut mixture into the prepared pan and smooth over with a cranked spatula.
3. Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl. Once the berries have completely thawed, force the juice from the berries by pressing the berries through the strainer with the back of a large spoon. All that should remain in the strainer is the raspberry seeds. Throw away the seeds and place puree in a saucepan and simmer till the puree has reduced and become thicker.
Add 4 tblsp of the thickened puree to the remaining coconut mixture plus a little pink colouring. Add more icing sugar if the mixture is too wet. If it is too hard to stir this use clean hands. Spread this over the white layer and refrigerate for 2 hours or until firm.
4. Once set, carefully remove it from the tin using the baking parchment and cut into squares or rectangles. Store in an airtight container for up to 5 days.
A different recipe for raspberry puree which you may prefer
2 - 12 ounce bags (680 grams) of frozen raspberries (unsweetened)
1/2 cup (100 grams) granulated white sugar, or to taste
1 teaspoon of freshly squeezed lemon juice (optional)
method: Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl. (This may take a few hours.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. All that should remain in the strainer is the raspberry seeds. Throw away the raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/2 cup (100 grams) of white sugar (add more if needed). (For extra flavor you could add a little raspberry liqueur.)
Store covered in the refrigerator up to a week, or freeze up to a year.
Makes approximately 1 3/4 cups (420 ml).