Baked coconut ice

Baked coconut ice

baked coconut ice

If you like coconut ice then you'll LOVE this baked coconut ice!

  • 1hr + cooling
  • Makes 16
  • Easy

INGREDIENTS

  • 200g strawberries, hulled
  • 125ml strawberry jam
  • 875ml desiccated coconut
  • 385g tin condensed milk
  • 60ml milk
  • 5ml vanilla essence
  • 4 egg whites
  • pinch salt
  • 80ml castor sugar

METHOD

  1. Preheat oven to 160˚C. Line a 23cm square tin with baking paper. Remove the strawberry leaves by cutting it out in a ‘V’ (this will create heart shapes when cut). Cut the strawberries vertically into 3 or 4 slices.
  2. Combine the coconut with the condensed milk. Divide between two bowls, stir jam mixture into one and milk and vanilla into the other.
  3. Beat the egg whites and salt to stiff peaks. Slowly add 60ml of the sugar while beating until glossy. Fold ½ of the meringue into each of the coconut mixtures.
  4. Spread the strawberry mixture in the prepared tin until level. Bake for 10 minutes. Carefully spread the white coconut layer on top. Top with the strawberry slices. Sprinkle remaining 20ml sugar on top.
  5. Bake for about 30 minutes or until pale golden and just set. Cool. Cut into squares. Store in an airtight container. 

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

Magazine issue date: February, 2020


Nolwazi Dhlamini

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

Top