No Bake Redskin Coconut Ice Recipe
No Bake Redskin Coconut Ice Recipe
There’s just something comforting, as an adult, to eat kid’s lollies. I didn’t even grow up on Redskins but I still love them. Maybe it’s because when we were little, we got so much joy in going to the corner shops with just 50 cents in our pocket and spending an eternity picking out our favorites to be packed into a little white bag and know we were going to be on a sugar high for the rest of the day.
That’s one of the reasons I knew I had to make and knew that I would LOVE this Redskin Coconut Ice because it’s made with joy-oh-joy Redskins! And some other stuff too; there’s sweetened condensed milk and icing sugar and coconut to make it all stick together and it’s in two layers just to make it extra pretty.
Who even knew you could melt a Redskin? Be sure and melt them over a fairly gentle heat, just be patient and keep stirring. It takes a couple of minutes. And then put the pink layer together fairly quickly because those sticky Redskins want to set again as fast as they can so don’t be sitting down for a coffee first!
Ingredients
395g can sweetened condensed milk
8 Allen’s Redskin lollies
1 1/2 cups icing sugar, divided
4 cups desiccated coconut, divided
1 tsp vanilla
Method
Line a square baking pan with non-stick baking paper.
In a medium size bowl, combine 1/2 cup icing sugar and 2 cups of coconut, set aside.
In a second medium size bowl, combine remaining 1 cup of icing sugar, remaining 1 3/4 cups of coconut, remaining condensed milk and vanilla – this will form the top layer.
In a small saucepan over low heat, pour half the condensed milk and add Redskins.
Stir until Redskins are melted and the mixture is smooth.
Add this to the first bowl with the 1/2 cup icing sugar and coconut. Stir to combine and working quickly spread onto the lined baking pan.
Press the remaining white mixture on top and set for 1 hour in the fridge.
Ingredients
- 395g can sweetened condensed milk
- 8 Allen's Redskin lollies
- 1 1/2 cups icing sugar, divided
- 4 cups desiccated coconut, divided
- 1 tsp vanilla
Instructions
- Line a square baking pan with non-stick baking paper.
- In a medium size bowl, combine 1/2 cup icing sugar and 2 cups of coconut, set aside.
- In a second medium size bowl, combine remaining 1 cup of icing sugar, remaining 1 3/4 cups of coconut, remaining condensed milk and vanilla - this will form the top layer.
- In a small saucepan over low heat, pour half the condensed milk and add Redskins.
- Stir until Redskins are melted and the mixture is smooth.
- Add this to the first bowl with the 1/2 cup icing sugar and coconut. Stir to combine and working quickly spread onto the lined baking pan.
- Press the remaining white mixture on top and set for 1 hour in the fridge.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
Can you pls confirm if definitely 4 cups coconut.
Bowl 1 has 2 cups and bowl 2 is remaining 1
3/4 cups. Only adds up to 3 3/4