coconut ice v.2

[rm]

Not quite Darrell Lea, but i got the texture, taste and consistency much closer this time. Secrets seem to be using caster sugar (which is very hard to find here), more boiling, a tiny bit of vanilla extract and a hell of a lot more than a "pinch" of cream of tartar.

I was going to do coconut bread tonight too, as that is breakfast for a week, but I need more flour and sugar and I am not sure if I am that motivated, having already braved the grocery store once today.


2 cups caster sugar
1/2 cup milk
6 oz Dessicated coconut
1/2 tsp Cream of tartar
1/4 tspn vanilla extract
1 drop red food coloring

Comments

[(Anonymous)]

Superfine is as close as you're going to get here, unless you go to a UK or AU specialty store. Powdered sugar does not equal caster sugar. However, if you are melting the sugar in the recipe, it shouldn't matter if you use granulated or caster (superfine) except for how long it takes it to melt.