Raspberry And Turkish Delight Coconut Ice Slab

Weve given traditional coconut ice a makeover, with our raspberry and rosewater twist. For an elegant touch, sprinkle over a few edible dried rose petals.

The ingredient of Raspberry And Turkish Delight Coconut Ice Slab

• 4 cups pure icing sugar
• 1 2 tsp cream of tartar
• 7 1 2 cups desiccated coconut
• 1 tsp rosewater essence
• 2 x 395g cans sweetened condensed milk
• 1 cup frozen raspberries thawed mashed
• pink food colouring
• 2 tbsp dried edible rose petals optional see note

The Instruction of raspberry and turkish delight coconut ice slab

• grease a 20cm x 30cm lamington pan line base and sides with baking paper extending paper 5cm above edges of pan on all sides
• sift 1 2 the icing sugar and 1 2 the cream of tartar into a large bowl add 3u00bd cups coconut stir to combine add the rosewater essence and u00bd the condensed milk stir until well combined spoon mixture into prepared pan using the back of a spoon spread mixture evenly and press lightly to compact refrigerate
• sift remaining icing sugar and cream of tartar into a bowl add remaining coconut stir to combine add remaining condensed milk and raspberry stir until well combined using food colouring tint mixture pink spoon over white coconut mixture in pan using the back of a spoon spread mixture evenly and press lightly to compact sprinkle with rose petals if using refrigerate for 3 to 4 hours or until firm cut into squares serve

Nutritions of Raspberry And Turkish Delight Coconut Ice Slab

fatContent: 290 624 calories
saturatedFatContent: 14 7 grams fat
carbohydrateContent: 12 5 grams saturated fat
sugarContent: 36 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 3 2 grams protein
sodiumContent: 7 milligrams cholesterol

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