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Milko Sticks and Red Rippers Coconut Ice


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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
  • 6
    1h 10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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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 discard half of it into another bowl and set aside. (Activate your scales then tip out approx -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

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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