Coconut Ice

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    Ingredients

    Main Ingredient Group

    180g Stork Baking Margarine
    0.5cup semolina
    0.5cup nibbed almonds
    2.5cups sugar
    1cup milk
    1tsp almond essence
    3.5cups desiccated coconut

    Step by step method

    1. Melt the Stork Bake in a thick-bottomed pan over moderate heat.
    2. Add the semolina and almonds and stir fry until aromatic and lightly coloured.
    3. Remove from heat and keep aside.
    4. Combine sugar and milk and cook until sticky. This takes about 8 minutes.
    5. Add fried semolina and almonds to hot milk syrup mixture and stir in essence and coconut.
    6. Remove from heat and beat with a wooden spoon until mixture has thickened.
    7. Quickly pour into a 24 x 24 cm square container and leave to set until firm enough to cut into blocks.