Native Marlanggi cherry and cranberry coconut ice
I love coconut ice and always seek it out at a school fete or bake sale. It is particularly fun at Christmas time and makes an excellent gift! This is my version with Native Marlanggi Cherry syrup and dried cranberries. The cranberries add a nice texture and colour to this treat, but also help break up the sweetness a little! You can order Native Marlanggi Cherry syrup from Melbourne Bushfoods, but if you can’t get hold of it, you can replace it with Vanilla.
- 1/3 cup dried cranberries
- ¼ cup Chambord Liqueur
- 80 g copha
- 500 g icing sugar
- 250 g unsweetened desiccated coconut
- 1 egg white
- 1/2 cup condensed milk
- 1 tbsp lemon juice
- 2 tbsp Melbourne Bushfood Marlanggi cherry syrup
- 1 tsp pink food colouring
- In a small bowl combine the dried cranberries and Chambord liqueur and allow to rest for a couple of hours, or ideally overnight.
- Line a small tray (approximately 16cm x 26cm) with greaseproof paper.
- In a small saucepan, melt the copha and allow to cool down slightly.
- In a large bowl, sift the icing sugar and then add the coconut and mix with a wooden spoon to combine.
- In another small bowl, whisk the egg white lightly and then add the condensed milk, lemon juice and Marlanggi cherry syrup.
- Pour into the dry ingredients along with the melted copha.
- Mix together really well until it forms a firm, moist ball.
- Divide the mixture in 2 equal halves.
- Press the first half into the bottom of the lined baking tin. Smooth out with the back of a spoon, and then place in the freezer to set slightly while you colour the second half of the mixture.
- For the second half of the mixture, drain the cranberries that have been soaking and add to the mixture. Add about 1 tsp of the pink food colouring and mix well. Adjust the colour to suit your preference with more or less food colouring.
- Remove the white layer from the freezer, gently press the pink layer over the top. Smooth and press well with your spoon until nice and flat.
- Place in the fridge to partially set for about 30mins. (This makes it easier to slice, once fully set, it can be difficult to slice). After 30mins, remove from tin and cut into small bars. Place back in the fridge for at least 2 hours to set.
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Disclaimer - Nutritional information is provided as a guide only
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