Coconut ice can be made up to one week ahead. Keep in an airtight container in the fridge. For a change, tint coconut ice with a few drops of red food colouring. When transporting, place in a chiller bag with a frozen ice brick.
40 x 4g mini peppermint candy canes (160g)
4 1⁄2 cups icing sugar mixture 2
1⁄2 cups desiccated coconut
395g can Nestle SweetenedCondensed Milk
1 egg white, lightly beaten
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan.
2. Place candy canes in a medium snap lock bag. Seal. Using a rolling pin, gently pound until finely crushed.
3. Place sugar in a large bowl. Stir in coconut and half the candy canes. Add condensed milk and egg white. Mix well.
4. With damp hands, press mixture over base of prepared pan. Smooth over top with the back of a spoon. Sprinkle with remaining candy canes. Press into top. Refrigerate, covered, for 6 hours, or overnight until firm.
5 Using paper, lift coconut ice out of pan onto a chopping board. Cut into 32 squares.