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The Perfect Classic Deviled Eggs: Creamy, Tangy & Impossibly Addictive

Deviled Eggs
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This easy Coconut Ice Slice recipe offers a nostalgic, no-bake treat featuring two-tone layers. Combining condensed milk and desiccated coconut, it's a foolproof confectionery perfect for celebrations.

Ingredients

  • Icing Sugar (200g / 7oz / 2 cups)
  • Desiccated Coconut (300g / 10.5oz / 3.5 cups)
  • Condensed Milk (400ml / 14.1oz / one tin)
  • Red Food Coloring (3 drops)

Instructions

  1. In a big mixing bowl, stir together the icing sugar and coconut until well combined. Pour in your condensed milk and mix until too thick to stir, then knead to a sticky dough.
  2. Line a 24cm/9×9 inch square tin with baking paper. Press half of the coconut mixture firmly into the bottom for the white layer.
  3. Add 3 drops of red food coloring to remaining mixture and knead to achieve an even pink color.
  4. Spoon dollops of pink mixture over the white layer, spread using a fork, and press gently to create an even surface.
  5. Cover with plastic wrap and chill in the fridge for 1-2 hours until set.
  6. Use the overhanging paper to lift out in one piece. Cut into small squares using a sharp knife, wiping between slices.

Notes

  • Don't rush the chilling time; it's essential for setting and clean cuts.
  • This treat is quite sweet, so cut into small 1-inch squares.
  • Sprinkle the pink layer across rather than placing it in one spot to keep layers distinct.
  • If the mixture is sticky, dust hands with icing sugar.
  • For clean edges, use a large sharp knife, wipe between cuts, and dip in hot water, drying before each slice.
  • Measure ingredients by weight for best results.

Nutrition

Keywords: Coconut Ice Slice, No-Bake, Coconut Treat, Gluten-Free, Easy Dessert

Find it online: https://myrecipetime.com/deviled-eggs/