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1 Coconut Ice with Milkos and Red Rippers

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Coconut Ice with Milkos and Red Rippers

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Ingredients

Milko and Red Rippers Coconut Ice

  • 8 Milko Sticks, Cut in half
  • 8 Red Rippers, Cut in half
  • 220 g Or 1 1/2 cups of Icing Sugar
  • 460 g Or 1 Batch of Cookidoo’s Condensed milk, (If using a 395g can, reduce coconut by 1 cup)
  • 415 g Or 5 cups of desiccated coconut
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  • 6
    1h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    The slice
  1. Start by milling the icing sugar for 10 sec, sp 10 to get rid of the lumps- set aside into a bowl
  2. Without washing the bowl, make a batch of Cookidoo’s Condensed Milk, then tip half of it into another bowl and set aside. (You can place a Med bowl into the of the base of your Thermomix and Tare the scales then pour in 230g)

    If using a can of condensed milk- pour in half.
  3. Place the chopped Milko’s into the bowl with the condensed milk and melt together for 3min, 95°C, Sp1.
  4. Add 1/2 or 110g of the icing sugar along with 250g or 2 1/2 cups of the dessicated coconut, mix 10 Sec, sp3.
    (if using a can of condensed milk reduce the coconut in each layer by 1/2 cup)
  5. Pour out the white layer into a baking paper lined, slice pan or a silicone slice tray. Use a silicone spatula to flatten out the base layer. Place in the refrigerator while making the top layer.
  6. Without cleaning the bowl, add the rest of the reserved condensed milk along with the chopped red rippers and melt together for 3 min, 95°C, SP 1.
  7. Add the rest of the icing sugar and coconut and mix for 10 Sec, Sp 3.
  8. Press out the pink layer ontop of the white layer with a silicone spatula and refrigerate for at least an hr before turning out and cutting up. If it is sticking to the sides it may need longer in the refrigerator.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Adapted from Australia’s best recipes - Pink and white coconut Ice.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • So simple and delicious! Made my own condensed...

    Submitted by lisamic25 on 22. November 2020 - 21:07.

    So simple and delicious! Made my own condensed milk and icing sugar first. Will make it again for sure

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