INGREDIENTS:
- 1 x 397g Tin Condensed Milk = $1.80
- 200g Icing Sugar = $1.25
- 300g Desiccated Coconut = $2.15
- Food Colouring (optional), 3 drops each of red and green = $1.20 for 50ml bottles
UTENSILS:
- Lined (baking paper) square cake tin or similar
- Large mixing bowl
- Mixing/wooden spoon
- Food grade gloves (optional)
- PREPARATION TIME: 10 MINS
- CHILL TIME: 1–2 HOURS
- MAKES APPROXIMATELY: 36 SMALL PIECES
- TOTAL APPROXIMATE COST: $5.20 (without food colouring)
METHOD:
- Pour the icing sugar, desiccated coconut and condensed milk into a large mixing bowl. Mix at first with a spoon and then with your hands to form a firm dough. I chose to have three colours, WHITE, PINK and GREEN, for this recipe.
- Divide mixture into three even sizes.
- GREEN LAYER: Add green food colouring to one portion of dough and use your hands to knead until you achieve an even green colour. Place mixture into your lined cake tin and press into the corners with your fingers or the back of a wet spoon until flat and even.
- WHITE LAYER: Place the white dough into the tin, on top of the green dough, and press into the corners with your fingers and wet spoon.
- PINK LAYER: Add pink food colouring to the last portion of dough and use your hands to knead until you achieve an even pink colour. Place mixture into the tin, on top of the white dough, and press into the corners with your fingers and wet spoon until flat and even.
- Chill for 1–2 hours in the fridge until set. Slice into small portions as it is quite a sweet.
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