Coconut Ice Cooked Version

This comes from hilary walden's the complete home confectioner. It's for a more traditional, cooked coconut ice candy.

Grease a pan with oil or butter.

Heat sugar and milk in large heavy saucepan over low heat.

Stir with a wooden spoon until sugar has dissolved.

Bring to a boil , cover , and boil for 3 minutes exactly.

Uncover and place a prewarmed candy thermometer in the pan.

Boil until it reaches 116c / 240f , the soft ball stage.

Remove from heat and stir in coconut.

Quickly pour the mixture into the pan.

Add food colouring , stir in quickly and pour into pan on top of the white layer.

Cool until half-set , mark into squares or fingers with an oiled knife.

Leave until completely set then break or cut into pieces.

Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.

sugar, milk, desiccated coconut, red food coloring