Instructions

1. Sieve the icing sugar.
2. Now add the coconut and condensed milk to the icing sugar and mix together until well combined.
3. In a small brownie pan (mine was 27x20cm), spread out the mixture and press flat using the back of a spoon.
4. Chop the candy cane into small pieces and sprinkle over the coconut ice, gently press it into the surface of the coconut ice.
5. Allow the coconut ice to harden – do not place in the refrigerator as the candy will “sweat”. Just keep it covered with plastic wrap or tinfoil.
6. Once set, cut into squares and enjoy.