Coconut Ice Squares
Ingredients
- 4 cups powdered sugar
- 2 cups shredded coconut
- 1 can 14 oz, sweetened condensed milk
- 1 teaspoon vanilla extract
- pink gel food coloring
Instructions
- Line an 8-inch square pan with parchment paper, leaving an overhang on two sides.
- Mix the powdered sugar and shredded coconut together in a large bowl.
- Pour in the condensed milk and vanilla, stirring until the mixture is thick and holds together when pressed.
- Divide the mixture in half.
- Knead a few drops of pink food coloring into one half until the color is even throughout.
- Press the white half firmly into the bottom of the lined pan in an even layer.
- Press the pink half on top, smoothing it level with the back of a spoon or your palm.
- Chill for at least 2 hours, until firm enough to hold a clean cut.
- Lift out using the parchment overhang and cut into 24 squares with a sharp knife, wiping the blade between cuts.
Good to Know
This keeps in an airtight container at room temperature for up to a week, so it is the one sweet you can make days ahead without worry.