Coconut Ice Christmas Trees

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Coconut Ice Christmas Trees

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Coconut Ice Christmas Trees. A festive twist on this old-school treat, these little coconut Christmas trees are great to make with kids and make lovely gifts, and, they’re naturally gluten free. Word of warning, don’t be tempted to use a very large cookie cutter, they’re sinfully sweet so a little goes a long way.

These will make about 16 trees depending on the size of your cookie cutter, plus, the scraps can be roughly brought together, re-rolled and then cut into little squares with a lovely green and white marble effect.

You can also jazz these up by adding your favourite flavours. A few drops of vanilla, peppermint, lemon or orange extract would work well.    

Ingredients

  • 1x (397g) tin condensed milk
  • 450g icing sugar, sifted
  • 400g desiccated coconut
  • Green gel food colouring
  • 1x (397g) tin condensed milk
  • 450g icing sugar, sifted
  • 400g desiccated coconut
  • Green gel food colouring

Instructions

  1. Line a square dish (approx. 23x23cm (9×9 inch)) with parchment paper, set aside.
  2. You will be making 2 mixtures, a white and green, so start by dividing the condensed milk equally into 2 medium sized bowls. (If you’re adding any flavouring, you can do that now.)
  3. Colour the one bowl of condensed milk with green gel food colouring.
  4. Divide the icing sugar equally between the two bowls and mix well to incorporate, it will thicken quite a bit.
  5. Finally, divide the coconut equally between the two bowls and mix in with a strong spoon. Tip: It will be very thick and does require a bit of elbow grease. If you’re struggling to mix it, you can switch to kneading it together with your hands. We suggest using food-safe gloves as the mixture will be very sticky.
  6. Press white coconut mixture into prepared tin, spreading it out evenly and into the corners. Use a silicon spatula to help smooth the surface.
  7. Spread the green coconut mixture on a piece of parchment paper and shape into a square about the size of the tin.
  8. Lift the parchment paper with coconut and turn it over and place on top of the white coconut mixture. Rub the top firmly all over to ensure the two colours are stuck together.
  9. Peel away the parchment paper then leave at room temperature for 2-3 hours to dry.
  10. Remove from tin and peel away parchment paper. Use a small Christmas tree shaped cookie cutter to cut out shapes. Arrange on a tray dusted with icing sugar.
  11. Bring the scraps together and roughly knead together. Flatten out and smooth the top with a spatula, then use a sharp knife to cut into squares.
  12. You can leave at room temperature to dry for a further 1-2 hours.
  13. Store in an airtight container in the fridge for up to 2 weeks.
  14. Line a square dish (approx. 23x23cm (9×9 inch)) with parchment paper, set aside.
  15. You will be making 2 mixtures, a white and green, so start by dividing the condensed milk equally into 2 medium sized bowls. (If you’re adding any flavouring, you can do that now.)
  16. Colour the one bowl of condensed milk with green gel food colouring.
  17. Divide the icing sugar equally between the two bowls and mix well to incorporate, it will thicken quite a bit.
  18. Finally, divide the coconut equally between the two bowls and mix in with a strong spoon. Tip: It will be very thick and does require a bit of elbow grease. If you’re struggling to mix it, you can switch to kneading it together with your hands. We suggest using food-safe gloves as the mixture will be very sticky.
  19. Press white coconut mixture into prepared tin, spreading it out evenly and into the corners. Use a silicon spatula to help smooth the surface.
  20. Spread the green coconut mixture on a piece of parchment paper and shape into a square about the size of the tin.
  21. Lift the parchment paper with coconut and turn it over and place on top of the white coconut mixture. Rub the top firmly all over to ensure the two colours are stuck together.
  22. Peel away the parchment paper then leave at room temperature for 2-3 hours to dry.
  23. Remove from tin and peel away parchment paper. Use a small Christmas tree shaped cookie cutter to cut out shapes. Arrange on a tray dusted with icing sugar.
  24. Bring the scraps together and roughly knead together. Flatten out and smooth the top with a spatula, then use a sharp knife to cut into squares.
  25. You can leave at room temperature to dry for a further 1-2 hours.
  26. Store in an airtight container in the fridge for up to 2 weeks.
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