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Food & Drinks

Christmas dessert: coconut ice with cranberries and lime

Each bite is a slice of heaven in this treat from The Weekly's Food Director Fran Abdallaoui

By BTYB Ocean Spray
Entertaining season has arrived, which means it's time to catch up with loved ones, play games with the kids and show off your fabulous baking skills!
We've found the perfect dessert to share at your friend's backyard barbecue, family dinner party, or wherever you're celebrating (it's an all-round crowd pleaser) - coconut ice made with Craisins® 50% Less Sugar. Aside from being a legacy family favourite, this Christmas twist on coconut ice packs an antioxidant punch - and tastes even better than the original. The Weekly Food Director Fran Abdallaoui, says: "These delicious sweet treats balance the joy of white chocolate with the tanginess of cranberries."
Here, The Australian Women's Weekly has partnered with Ocean Spray® to inspire your summer cooking and give you the step-by-step to recipe success.
Makes 21 pieces
Prep and setting time: 4 hours, 30 minutes
INGREDIENTS
4 cups (520g) icing sugar, sifted
3 cups (240g) desiccated coconut
1 tbsp lime rind, finely grated
300ml sweetened condensed milk
½tsp lime juice
½tsp vanilla extract
1 cup (150g) Ocean Spray® Craisins®
50% Less Sugar
1–2 drops red food colouring
200g white chocolate melts
¼cup (35g) Ocean Spray® Craisins®
50% Less Sugar, roughly chopped, extra
METHOD
  1. Line a 10cm x 20cm (8cm high, straight edge) greased loaf tin with non-stick baking paper, leaving a 3cm overhang.
  1. Place half the icing sugar and half the coconut in a large bowl, add the lime rind and whisk to combine. Add half the condensed milk and all the lime juice and mix well to combine. Turn out onto a clean surface and knead until smooth. Place mixture on a sheet of baking paper and roll out to roughly the size of the tin. Press into the base of the tin and smooth the surface. Set aside.
  1. Place Craisins® in a food processor and process until finely chopped. Add remaining coconut and food colouring and pulse to combine. Place mixture in a large bowl. Add remaining icing sugar and whisk to combine. Add remaining condensed milk and vanilla extract and mix well. Turn out onto a clean surface and knead until smooth.
  1. Place mixture on a sheet of baking paper and roll out to roughly the size of the tin. Place Craisins® layer on top of lime layer, press down and smooth. Cover and refrigerate for 4 hours.
  1. Remove coconut ice from fridge and slice into 21 rectangles. Melt the white chocolate buttons. Dip each rectangle into the melted chocolate, allowing excess to drip off. Place on a lined baking tray and sprinkle with chopped Craisins®. Set aside for 10 minutes or until chocolate has set. Store coconut ice in an airtight container in refrigerator or a cool place for up to 2 weeks. Remove from refrigerator 10 minutes before serving.
Brought to you by Ocean Spray®.

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