Sunday, 11 July 2010

Coconut Ice Slice

I know most of us right now don't want to be turning the oven on, but in case you do, here is a sweet treat for you! It's a recipe straight out of testing from Quick and Easy Vegan BakeSale which, unfortunately, didn't make the final cut. Here we have a vegan version of a New Zealand favourite.
Is Coconut Ice just a New Zealand thing? I think it must be as I don’t recall seeing it elsewhere in my many travels. This half white, half pink confection is one of those items that every youngster attempts (with varying degrees of success) to make. The original is super sweet, due to lashing of condensed milk, and super good but not so good for you! My cookie bar version is less cloying, but still very coconut-y and sweet.

Coconut Ice Slice
Makes 18

2 Tablespoons Margarine
2 Tablespoons Shortening
3 Tablespoon Canola Oil
½ Cup Sugar

½ teaspoon Vanilla Extract
¼ teaspoon Coconut Extract

1 ¼ Cups Plain Flour
1 teaspoon Baking Powder
¼ teaspoon Salt
¼ teaspoon Nutmeg

¼ Cup shredded Coconut

3 Cups Icing Sugar
⅓ Cup Coconut Milk
¼ Cup Soy Creamer
3 Tablespoons Margarine
½ teaspoon Coconut Extract
¼ teaspoon Salt

¾ Cup shredded Coconut

Few drops red food coloring

Pre-heat oven to 375°F and line an 11” by 7” brownie tin with parchment paper.

Make the base.
Cream together the margarine, shortening, oil and sugar until light and fluffy.
Add the extracts and mix well.
Sift in the flour, baking powder, salt, and nutmeg. Add coconut and mix to form crumbly dough that holds together when pressed.
Firmly and evenly press the base into the prepared tin, then bake for 18 to 22 minutes until lightly browned. Hold until required. Turn the oven off.

Make the topping in the final 10 minutes of base cooking time.
In a large pan combine the sugar, coconut milk, creamer, margarine, extract and salt. Over medium heat stir until sugar dissolved and margarine is melted. Bring to the boil and allow to cook at the boil for 5 minutes until mixture is looking thick and syrupy.
Remove from the heat and stir in the coconut.
Divide mixture in half. To one half add a little red food coloring and beat with a wooden spoon for about 1 minute until mixture starts to thicken. Working quickly before the mix hardens, with the back of a wet serving spoon spread the pink coconut mix over the warm base, spreading as evenly as possible.
Leave the other half of the coconut mix uncolored and beat with a wooden spoon as per the pink half. Again, working quickly and using the back of a wet serving spoon, spread this mix on top of the pink topping and allow to cool 15 minutes at room temperature.

Cut into 18 pieces, I find 3 columns and 6 rows works well, with a hot, sharp knife, then allow topping to set fully prior to lifting squares out using the parchment lining. Cool on rack, then store at room temperature in a covered container.


dreaminitvegan said...

My husband would love these coconut bars! yum!

Barbara said...

Would you have any idea where I could get shortening in Australia? All I can find is something called Copha I believe and its in the refrigerated section of the supermarket. Would that work? Thanks so much for any help!

Barb S.

Carla said...

Barbara, from memory that Copha suff is quite hard, am I right? If I am then I'd just use more margarine, as it isn't very much. The vegetable shortnening we get here is softer with a margarine like texture.
Hope that helps!

Chantal said...

Wow! I can`t believe that didn`t make the cut... I have been salivating in from the the picture all day. As soon as I get a few minutes to myself, I am making these babies! I already have way too many cookbook (is that even possible?), but I promised my hubby (a promise he has already heard a few times) that yours would be the last one.

onlyme said...

Nope, not just a New Zealand thing because it's an old-fashioned favourite here in the UK too. Just looking at the photo is taking me right back to my childhood!

Carla said...

@Chantal! Glad to be the last one ;)
@onlyme, takes me back to mine too! glad to hear its not just NZ.

Barbara said...

Carla, thanks for the information! Yes I definitely miss my Crisco shortening from Canada!!

Yvonne said...

These look wonderful! Is there anyway the shortening can be substituted with something else? Coconut oil (it seems the same consistency at some temps)maybe?

Carla said...

@ Yvonne. Firm coconut oil would be OK, as would more margarine. Use which you'd prefer.