Recipe Raspberry and Turkish delight coconut ice slab : Easy, Special and Delicious

Recipe Raspberry and Turkish delight coconut ice slab : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Raspberry and Turkish delight coconut ice slab. This Recipe Raspberry and Turkish delight coconut ice slab : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Raspberry and Turkish delight coconut ice slab was necessary 4h 30m, cook 35 and serving 35. Attention: allergies . Without having to wait long, let's just check the Recipe Raspberry and Turkish delight coconut ice slab

We've given traditional coconut ice a makeover, with our raspberry and rosewater twist. For an elegant touch, sprinkle over a few edible dried rose petals.

8 Ingredients

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  4 cups pure icing sugar
  
  
  


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  1/2 tsp cream of tartar
  
  
  


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  7 1/2 cups desiccated coconut
  
  
  


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  1 tsp rosewater essence
  
  
  


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  2 x 395g cans sweetened condensed milk
  
  
  


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  1 cup frozen raspberries, thawed, mashed
  
  
  


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  Pink food colouring
  
  
  


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  2 tbsp dried edible rose petals, optional (see note)
  
  
  


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  Select all ingredients
  
  
  

3 Method Steps

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  Step 1
  
  
  
  
  Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
  
  
  


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  Step 2
  
  
  
  
  Sift 1/2 the icing sugar and 1/2 the cream of tartar into a large bowl. Add 3½ cups coconut. Stir to combine. Add the rosewater essence and ½ the condensed milk. Stir until well combined. Spoon mixture into prepared pan. Using the back of a spoon, spread mixture evenly and press lightly to compact. Refrigerate.
  
  
  


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  Step 3
  
  
  
  
  Sift remaining icing sugar and cream of tartar into a bowl. Add remaining coconut. Stir to combine. Add remaining condensed milk and raspberry. Stir until well combined. Using food colouring, tint mixture pink. Spoon over white coconut mixture in pan. Using the back of a spoon, spread mixture evenly and press lightly to compact. Sprinkle with rose petals, if using. Refrigerate for 3 to 4 hours or until firm. Cut into squares. Serve.
  
  
  

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