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VALENTINES CHOCOLATE COCONUT ICE
by Alisha Henderson @sweetbakes
Level: Easy
WHAT YOU'LL NEED:
- 2 & 1/4 cup icing sugar
- 1/4 teaspoon cream of tartar
- 1 x tin of sweetened condensed milk
- 3 1/2 desiccated coconut
- Tablespoon vanilla essence
- Wilton pink gel food colouring
- Dried fruit or freeze-dried berries of your choice (I used freeze-dried blackberry and maraschino cherries)
- Wilton heart and "XO" cookie cutters
- Wilton pink & white heart sprinkles
- Wilton heart cellophane bags
- Wilton honeycomb heart toppers
INSTRUCTIONS
Step 1 - In a large bowl combine icing sugar, cream of tartar, coconut, condensed milk & vanilla. Mix to combine.
Step 2 - Place half the mixture into a second bowl, add in Wilton pink food gel, then add in your dried fruit of choice.
Step 3 - Now roll out your white coconut mixture on a sheet of baking paper with a rolling pin to approx 1cm thick. Use your Wilton cookie cutters in various heart shapes to cut out and make the base layer of the slice.
Step 4 - Repeat this process with the pink layer making matching shapes for the top layer. Match up the same shapes and gently press them together to create one white and one pink layer for the dessert.
Step 5 - Melt some dark chocolate in a microwave safe bowl in 30 second bursts. Dip the top of your coconut ice in the chocolate and place on a baking sheet.
Step 6 - Whilst chocolate is still soft, decorate with Wilton heart sprinkles. Move to fridge and allow to set for 3hrs.
Step 7 - Once chocolate has completely set, gift wrap each bon bon in Wilton heart gift bags, finished off with a honeycomb heart cupcake topper!
Store in an airtight container for up to 1 month.
