Post by michelle on Nov 25, 2006 9:59:14 GMT
My two-tiered pretty pink and white coconut treats make a fabulous Christmas pressie ..btw...I don't have a sugar thermometer so follow the tips
Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
500g granulated sugar
150ml full cream milk
125g desiccated coconut
red food colouring
Method
1. Combine the sugar and the milk and boil for about 10 minutes - or until it reaches 120C on a cooking thermometer.
This is known as the hard ball stage. If you don’t have a thermometer, you’ll know it’s reached the right stage, as a drop of syrup cooked to 110C dropped into cold water makes a soft ball; syrup cooked to 120C makes a hard ball.
2. Remove the pan from the heat and stir in the coconut. Pour half the mixture into an oiled tin. Add a little of the food colouring to the rest to make it pink.
3. Pour this quickly over the other half of mixture and mark into bars or squares when half set. When the coconut ice has hardened, break up the pieces, before wrapping in greaseproof paper and tissue paper to give as presents.
Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
500g granulated sugar
150ml full cream milk
125g desiccated coconut
red food colouring
Method
1. Combine the sugar and the milk and boil for about 10 minutes - or until it reaches 120C on a cooking thermometer.
This is known as the hard ball stage. If you don’t have a thermometer, you’ll know it’s reached the right stage, as a drop of syrup cooked to 110C dropped into cold water makes a soft ball; syrup cooked to 120C makes a hard ball.
2. Remove the pan from the heat and stir in the coconut. Pour half the mixture into an oiled tin. Add a little of the food colouring to the rest to make it pink.
3. Pour this quickly over the other half of mixture and mark into bars or squares when half set. When the coconut ice has hardened, break up the pieces, before wrapping in greaseproof paper and tissue paper to give as presents.