A delicate shade of blush adds signature charm to Coconut Ice, a British specialty made with confectioners’ sugar, desiccated coconut, and sweetened condensed milk. Cut into hearts and crowned with rosebuds in honor of Valentine’s Day, our version includes aromatic notes in the additions of Meyer lemon zest and almond extract.
- 3 cups plus 6 tablespoons confectioners’ sugar, sifted
- 2½ cups unsweetened desiccated coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon packed Meyer lemon zest
- ½ teaspoon pure almond extract
- Pink gel food coloring
- Garnish: edible rosebuds
- Line an 8-inch square baking pan with parchment paper, letting edges extend over sides of pan. Spray lightly with non-stick cooking spray.
- In a large bowl, stir together confectioners’ sugar and coconut. Add sweetened condensed milk, lemon zest, and almond extract; stir until well combined.
- Divide mixture in half and add desired amount of food coloring to one half.
- Press white mixture into prepared pan, creating an even surface. Freeze for 10 minutes. Pour pink mixture over white. Freeze until fully set, about 30 minutes. Using excess parchment as handles, remove from pan. Peel away paper. Using a cookie cutter, cut heart shapes from mixture, using fingers to smooth any rough edges. Refrigerate in an airtight container for up to 1 month. Before serving, garnish with edible rosebuds, if desired.
Find more recipes for Valentine’s Day candies in our January/February 2022 issue, available on newsstands and at Victoriamag.com.