- 500g desiccated coconut
- 1000g icing sugar
- 160g water
- food colouring, optional choice of colours
- 1 can condensed milk or coconut milk
- Red food colouring
- Black food colouring
- Line a slice tray with baking paper or use a silicone tray.
- Add half of the coconut (250g) and half of the icing sugar (500g) to the bowl. Mix for 10 seconds/reverse/speed 5.
- Scrape down the sides. Add half of the water (80g) and mix again for 10 seconds/reverse/speed 5.
- Spread coconut ice mixture evenly in the tray.
- Repeat steps 2 and 3, this time including your choice of food colouring when adding the water. Scrape down the sides and continue to blend until the colour is mixed through.
- Once the colour is evenly mixed through the coconut ice, add it on top of the white mixture in the tray. Refrigerate the coconut ice and continue to make the edible blood.
- Add condensed milk (1 can), red food colouring (2-3 drops) and black food colour (1 drop).
- Mix for 30 seconds/speed 5.
- Scrape down the sides, adjust colour if needed and mix again until colour is mixed through.
- Cut the coconut slice into pieces and drizzle some edible blood on top. Try pouring the edible blood into a zip lock bag and snip off the end to make a small hole. This will help with the drizzle.
- Use different colours for different occasions such as red or green for Christmas.
- The edible blood can be halved to make a smaller batch. Or use the left overs in other creative ways such as:
- An apple
- Lychee eyeballs with a blueberry eye and sit them in it
- Over biscuits
- On glass cups
- White chocolate dipped strawberries
- Put it through ice cream
- Cake pops