One of my favourite childhood confectioneries is coconut ice and I thought this would be the perfect opportunity to veganize it, because pink coconutty goodness? Perfect for a girly high tea!
Ingredients:
1 can full fat coconut cream
3/4 cups vegan white sugar
1 1/2 cup dessicated coconut
1 cup vegan icing sugar, sifted
1/2 beetroot
Method:
In a small non-stick saucepan, bring the coconut cream and white sugar to the boil. Reduce to simmer and stir constantly for 30-40 minutes until it has reduced to about half. It should have a thick consistency, similar to regular condensed milk. Allow to cool completely.
Add the condensed milk, icing sugar and dessicated coconut to a large mixing bowl and combine thoroughly. The mixture should resemble a firm dough. If it is too soft, add a little more coconut and icing sugar.
Remove the skin from the beetroot and cut into four slices. Add to the "dough" and knead until the pale pink colour is evenly spread through. Remove and discard the beetroot.
Line a rectangle or square dish (a large lunchbox works well) with wax paper, leaving enough excess paper at the sides to allow you to pull the mixture out once it has set. Press the coconut ice in neatly and use a metal spoon to smooth the top. The slab should be approximately 1 inch thick. Refrigerate for at least three hours.
Remove the slab from the container, place on a wooden board and using a large, sharp knife, slice into squares.
Store refrigerated for up to a week. Enjoy!
