Make Easy Coconut Ice

This is a traditional English sweet that grandmothers often made. Nowadays, it can be bought ready-made, but it will never taste as good as the homemade version. Also, the store version contains many extra ingredients that aren't necessary. Instead, you can make it at home and save on money and additives.

Ingredients

 * 2 cups white sugar
 * 1/2 cup milk
 * 3/4 cup dessicated (dried) shredded coconut
 * Few drops vanilla extract/essence
 * Cochineal or red food coloring

Steps

 * 1)  Combine the milk, vanilla, and sugar in an enamel or heavy saucepan.
 * 2)  Bring the mixture to a boil and maintain it in that state for five minutes, making sure to stir constantly.
 * 3)  Add the coconut and boil the mixture for one more minute.
 * 4)  Remove it from the heat.
 * 5)  Beat the mixture while it cools until it "creams." (See the Tips for a description of the creaming process.)
 * 6)  Pour half of the mixture quickly onto a square or rectangular tray lined with baking paper.
 * 7)  Color the other half with a drop or two of cochineal/red food coloring and gently pour the remaining mixture on top of the first, uncolored half.
 * 8)  Refrigerate everything until it is firm.
 * 9)  Cut it into rectangular bars or small squares, serve, and enjoy!

Tips

 * Creaming means to beat a fat and sugar together until the mixture looks pale and stiff (e.g. whipped cream, meringue, etc.). It turns pale because air has been incorporated into it.
 * Substitute soy milk and use another food color to make a vegan version. (As described below, cochineal is derived from insects.)
 * Brown sugar can be used instead of white sugar.
 * Some people prefer to use condensed milk rather than ordinary milk due to its thicker texture and creamier taste. If you choose this path, then remember to adjust the amount of sugar in the recipe, since condensed milk is already sweetened.
 * This is a fabulous item for fêtes/bazaars. Wrap pieces in clear cellophane and tie them at the ends like a bonbon (use gift wrap ribbon).
 * Cochineal is a red dye extracted from the cochineal beetle. It was used extensively until the 19th century, when synthetic dyes replaced the need for natural pigments. However, due to increasing health concerns, natural dyes such as cochineal are enjoying a resurgence in popularity and can be found in natural food stores. Another coloring option is powdered beet juice.  It doesn't change the flavor, is completely natural, and is not derived from animal products.

Warnings

 * When boiling the milk, keep a close eye on it because milk boils quickly and burns easily. If you find that the milk is getting out of control, then reduce the heat to a simmer and continue from there. Use a deep saucepan or pot to make it easier and less likely to result in boiling over the side of the pot.
 * This treat is fairly high in calories, so if you're watching your diet, beware!
 * Some people are allergic to the dye made from the cochineal beetles. It might be best to use all natural food coloring instead of this for the colorant.

Related Tips and Steps

 * How to Cut Open a Coconut
 * How to Make Lime Cream Sherbet
 * How to Make Yogurt
 * How to Make Chocolate Coconut Bars
 * How to Make Rum Balls
 * How to Make a New York Egg Cream