CHRISTMAS COCONUT ICE.

The coconut ice can be made a week ahead, keep in an airtight container in your refrigerator. Ingredients.....160 gm of mini candy canes, 4 and 1/2 cups if icing sugar, 2 and 1/2 cups of desiccated coconut, 395 gm can of sweetened condensed milk, 1 egg, lightly beaten. Grease a rectangular slice pan (18 cm x 28 cm ) and line with baking paper, extending 3 cm above the pan. Place the candy canes in a medium snap lock bag, seal and use a rolling pin to crush them finely. Place the icing sugar in a large bowl, stir in the coconut and half the crushed candy canes. Add the condensed milk and egg white. Mix well. Dampen your hands and press the mixture over the base of the prepared pan. smooth over the top with the back of a spoon. Sprinkle the remaining candy canes over and press into the top. Cover and refrigerate overnight. Using the extended paper, lift the coconut ice out of the pan and onto a chopping board. Slice into 32 squares.