A Halloween twist on a fairground treat. Lightly spiced with pumpkin pie spice and brightly coloured for Halloween. A soft sweet treat with a warming afterglow!
397gramtin of sweetened condensed milk(1 and 1/4 cups)
397gramsIcing sugarConfectioners sugar, (2 and 2/3 cup + 2/8 cup)
350gramsdesiccated coconut(3 and 1/3 cup)
2and 1/2 teaspoons pumpkin pie spice
1tablespoonIcing sugarConfectioners sugar
A drop of water
Get a 8 x 8 square tin and line it with clingfilm (plastic wrap) make sure you leave plenty of over hang. Place it to one side.
Put the sweetened condensed milk in a large mixing bowl and sieve the icing sugar and pumpkin pie spice into it.
Mix all this really well together, the mixture will get stiff but keep mixing until everything is well combined.
Work in the coconut, you may want to use your hands as the mixture will feel very stiff.
Split the mixture into 3 and add the different food colourings to each of the portions.
Take the yellow portion first and put it in the tin and press it down flat. Then add the orange layer on top and press it flat as well. Then finish with the black layer. Press it all down as hard as you can then place the tin to one side, leave uncovered for at least 3 hours.
Once that time is up, lift the coconut ice out of the tin, peel off the clingfilm and place the slab on a chopping board and chop it up into 16 equal squares.
If you are able to get hold of mellowcreme pumpkins, attach each one to each of the squares by mixing the tablespoon of icing sugar with a drop of water till you have a paste like consistency.
Put a small drop on the bottom of each pumpkin and press gently down onto the coconut ice square. If you couldn't get hold of any you could use any candy you choose instead.
Kept in an airtight tin these squares will keep for around 2 weeks.