Here at Whole School Meals we are passionate about cooking and just as passionate about getting kids to learn more about the food that they eat, how it’s made and how exciting it can all be. 

We know that the more children know about food the more confident they become in eating and trying new dishes. To help encourage kids to get more involved we will be putting together some of our favourite recipes right here on our blog and on our Facebook page. So stay tuned and get involved. We’d love to see what recipes you’ve tried at home!

Strawberry Coconut Ice Squares

Total time: 1 hour 55 minutes, plus cooling
Makes: 25 squares

Ingredients

400g  Strawberries, hulled
½ lemon, juice
6 tbsp caster sugar, plus an extra pinch for sprinkling
unsalted butter, for greasing
350g desiccated coconut
397g can Condensed Milk
¼ tsp pink extra-strong food-colouring gel (optional)
4 tbsp milk
4  Egg whites

Method

1. Cut ½ the berries vertically into slices and set aside 25 of the prettiest slices. Put the trimmings, remaining berries (about 270g) and lemon juice into a blender. Pulse to a smooth purée.

2. Scrape into a medium pan and bring to the boil. Bubble briskly for 5 minutes, stirring often, until thick and bright. Add 2 tbsp sugar and bubble again for 4-5 minutes, stirring to a thick purée. Drag a spatula across the pan base; the mixture is ready when a wide gap is briefly left behind. Tip into a large bowl and set aside to cool.

3. Meanwhile, preheat the oven to 160˚C, gas mark 3. Grease and line a 23cm square tin with baking parchment, leaving plenty overhanging. In a bowl, mix the coconut with the condensed milk until even. Tip ½ into the bowl of cooled purée and add the food colouring gel to it (if using); mix well. Stir the milk into the other bowl of coconut mixture.

4. Using electric beaters in a clean bowl, whisk the egg whites with a pinch of salt to stiff peaks. Add the remaining 4 tbsp sugar, 1 tbsp at a time, whisking between each, until glossy. Fold ½ of the meringue into each colour of coconut mixture.

5. Tip the strawberry coconut mixture into the tin and level it; bake for 10 minutes. Spoon the white coconut layer on top and roughly spread it out. Top with the slices of strawberry in 5 rows of 5, then sprinkle a pinch of extra sugar over the top. Bake for 1 hour-1 hour 5 minutes, until pale golden, just set and risen a little all over. Use the parchment to carefully lift it out of the tin onto a wire rack, then leave to cool completely before cutting into squares.