Cranberry Lime & Coconut Ice

1 Preheat oLine a 10cm x 20cm (8cm high, straight edge) greased loaf tin with non-stick baking paper, leaving a 3cm overhang.

2 Place half the icing sugar and half the coconut in a large bowl, add the lime rind and whisk to combine. Add half thecondensed milk and all the lime juice

and mix well to combine. Turn out onto a clean surface and knead until smooth. Place the mixture on a sheet of baking paper and roll out to approximately the

size of the tin. Press into the base of the tin and smooth the surface. Set aside.

3 Place Craisins® in a food processor and process until fi nely chopped. Add the remaining coconut and food colouring and pulse to combine. Place mixture in

a large bowl. Add the icing sugar and whisk to combine. Add the remaining condensed milk and vanilla and mix well. Turn out onto a clean surface and knead until smooth.

4 Place the mixture on a sheet of baking paper and roll out to approximately the size of the tin. Place Craisins® layer on top of lime layer, press down and smooth. Cover and refrigerate for 4 hours.

5 Remove coconut ice from fridge and slice into 21 rectangles. Melt the white chocolate melts. Dip each rectangle into the melted chocolate, allowing excess to

drip off. Place on a lined baking tray and sprinkle with chopped Craisins®. Repeat with remaining coconut ice. Set aside for 10 minutes, or until chocolate has set.

Store coconut ice in an airtight container for up to 2 weeks. Remove from the refrigerator 10 minutes before serving.