Coconut Ice

Method

1. Place the icing sugar and coconut into a bowl and stir well.
2. Add the condensed milk and almond essence and stir until well combined.
3. Divide the mixture equally into bowls depending on how many colours you would like to make.
4. Add the food colouring, one drop at a time, into one of the bowls, until you reach the desired colour and stir well to combine.
5. Roll into balls that weigh roughly 30g.
6. Refrigerate for 2 hours to set.
7. Drizzle melted chocolate on top and decorate with flaked toasted almonds and edible gold or silver leaf.