Mint.

This recipe is based on one in The Usborne Yummy Little Cookbook. I made some peppermint creams from a recipe in that book earlier this week, but they were too runny. Still tasted minty and delicious though.


Coconut Ice
You Will Need:
-450g icing sugar
-175g desiccated coconut
-2 egg whites
-4 tablespoons of water
-pink or green food dye

1) Line a shallow baking tin with baking paper and grease with a small amount of oil.
2) Stir the egg whites until frothy in a large bowl.
3) Stir in 2 tablespoons of icing sugar and gradually add in the rest.
4) Mix in the desiccated coconut and water.
5) Add half of the coconut mixture to the tin, smoothing it out about 1cm thick.
6) Stir one-two drops of food dye into the remaining mixture.
7) Spoon the rest of the coconut mixture onto the white mixture in the tin, and smooth it out.
8) Leave in the fridge or a cool place for a few hours/ overnight. Enjoy.

SOTD: Washed Out- New Theory
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