Category: Dessert
Yields:
28 Servings
Difficulty: Easy
Prep Time: 30 Mins
Welcome back to another delicious lactose free recipe. For this weeks recipe I wanted to do something nostalgic but with a colourful twist. I present these adorable funfetti coconut ice. A true staple of ever school carnival bake sale, filled with colourful sprinkles.
When you choose sprinkles to go into this dessert I strongly recommend jimmies. Hundreds and thousands tend to leak their colours, jimmies do not.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
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Line your brownie tin with clingwrap. A trick to make it stick is to spray the bottom of the tin with cooking oil. This helps the clingwrap stay in place.
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In a large bowl add the coconut and icing sugar. If the icing sugar is lumpy make sure you sift it first.
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Add in the condensed coconut milk. Stir well.
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The mixture will be quite sticky.
- Remove a third of the mixture and set aside to be used later.
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Add the sprinkles to the 2/3s that are left. Stir well until the sprinkles have been fully incorporated.
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Spoon the mixture into the prepared tin.
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Flatten down the mixture and make sure it is pressed into all the corners. Ideally you want to have the mixture fill 3/4 of the tin. There needs to be room to place the top layer. It is important to create an even look.
- Place the tin in the fridge for the time being.
- Time to grab the reserved mixture.
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Divide the mixture in half. Place in separate bowls.
- Add a few drops of the yellow gel food colouring to one bowl. Mix well.
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Add a few drops of the pink gel food colouring to the other bowl. Mix well.
- Grab the tin out of the fridge. Place the yellow mix one one half of the tin. Press down to flatten.
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Place the pink mixture on the other half and press down to flatten.
- Obviously if you did not want to have two colours on top you would simply skip dividing the mixture and the individual colours.
- Cover the whole tin with clingwrap and place in the fridge for several hours to harden.
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When the slice is hardened you can remove it from the tin by pulling on the clingwrap.
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Use a cutting board and sharp knife to clean up the edges.
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Cut into squares.
- Congratulations you have now made rainbow funfetti coconut ice.
- Store in a airtight container.
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Serve, devour and enjoy.
