Christmas Cookie Exchange

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At Christmastime we share the joy of love and of giving….we smile more, we sing more and we bake more!

I adapted a recipe with Dearest in mind. He loves coconut and he loves pistachio. I found this amazing confection, Coconut Ice. I decided to add an extra layer of deliciousness – a green layer filled with chopped Pistachios.

Confection is the right word for this treat. It is super sweet and it goes perfectly with milk.

Sharing the love, I decided to share this recipe for a fun Christmas Cookie Exchange hosted by Barbara at The Everyday Home. You’ll find delightsomely delicious recipes shared by 30 Bloggers!

This is a festive sweet that is super easy and will delight your family and friends…

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Coconut Pistachio Ice

a festive version of the iconic store-bought confection

Servings 3

Ingredients

3 3/4 cups super fine sugar
1 1/4 cups coconut milk
1/2 tsp. salt
3 cups dry unsweetened coconut
2 to 3 drops food coloring optional
1/4 cup chopped pistachios

Instructions

Grease an 8-inch square baking tin and line with baking parchment or waxed paper.
Combine the sugar, coconut milk and salt in a heavy pan, stir over medium heat until the sugar has dissolved.
Bring the mixture to the boil. Add the coconut and stir completely with a wooden spoon to combine. Work as quickly as you can from this point as this mixture begins to cool.
Pour 1/2 of the mixture into the prepared baking tin. Press down very firmly. with off-set spatula or small rolling pin.
Divide the remainder into two bowls - a little more in one for the pink/red food color. Stir in food coloring completely. Spoon over first layer, spread and press down very firmly.
Add chopped pistachios and green food coloring stirring completely. Spoon over pink layer, spread and press down, again very firmly. I used a small rolling pin. (Pampered Chef)
Allow to cool completely. Gently lift out of the baking tin by the sides of the parchment paper and place on a cutting board. Cut carefully into squares using a large sharp, thin knife and serve immediately or store in air-tight container.

Recipe Notes

Have all your ingredients ready. If you can't find super-fine sugar, you can use regular sugar and grind it fine in a food processor or coffee grinder. It will be worth it. Make sure the sugar comes to a complete boil; have your coconut and coloring ready. Work quickly to allow the layers to meld together. Press very firmly each layer, especially the first layer. Make sure you cut this slowly and carefully when it is completely cooled with a large sharp knife. It can be crumbly - take your time. Do not multiply this recipe. If you wish to make more than one batch, do it separately.

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