Coconut Ice

• 2 ½ cups confectioners’ sugar
• ¼ teaspoon cream of tartar
• 1 egg white, lightly beaten
• 3 tablespoons unsweetened condensed milk
• 1 ¾ cups shredded dried coconut
• orange food coloring

Brush 13 ¾ inch loaf pan with melted butter or oil. Line with waxed paper and grease the paper. Sift the confectioners’ sugar and cream of tartar into a bowl. Make a well in the center. Add the combined egg white and condensed milk. Stir in the coconut. Mix until well combined. Divide the mixture between two bowls. Tint the contents of one bowl with orange coloring. Knead the color through evenly. Press the orange mixture into the bottom of the loaf pan. Cover with the white mixture and press down gently. Refrigerate for 1 hour, or until set. When firm, remove from the pan and cut into squares. Makes 30 pieces.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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