Although I consumed tons of pink and white coconut ice when I was a little girl, my palate seemed to have morphed the past 20 years. I am now only able to take a small bite after which I need to drink 2 litres of water. Let’s face it, old school coconut ice is schweeeeet.
But the texture of this delicacy is magnificent and the memories made when consuming them is inspiring, so I needed to recreate it to fit my current taste. The bitterness of coffee compliments the sweetness of the coconut extremely well, but be warned: the end product is still quite sweet. I made this for dessert for a picnic in the park and it was perfect, all I needed was a pair of roller-skates.
385 g sweetened condensed milk
400 g coconut
500 g icing sugar
2 tablespoons instant coffee granules
25 ml coffee liqueur
- Mix together the condensed milk, coconut and icing sugar; using your hands seems to be the best way. Be sure to use a large bowl.
- Divide the coconut mixture in two. In the one half add the coffee and liqueur and mix well.
- Press the white, unflavoured half of the coconut mixture into a shallow dish of around 30cm x 30cm. Press the coffee flavoured coconut on top of the unflavoured mixture and refrigerate overnight.
- Cut into blocks and serve with bitter coffee – it is very, very sweet.