Coconut Ice

Name: Coconut Ice
Prep time: 10 min
Cook time: 10 min
Yield: 24 medium squares
Ingredients: 4 cups caster /superfine sugar; 1 cup milk; 2 ½ cups desiccated coconut; few drops pink food colouring

User Reviews

4.7

186 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
24 medium squares
Calories
193 kcal
Course
Dessert
Cuisine
Australian, British, South African, New Zealand

Coconut Ice

Jeremy Davis

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Coconut Ice made the old-fashioned way with milk, sugar and coconut. Absolutely irresistible!

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Ingredients

Servings

4 cups caster /superfine sugar (850 grams)
1 cup milk (250 ml)
2 ½ cups desiccated coconut (200 grams)
few drops pink food colouring

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Instructions

Grease the slice tin and line with baking paper, leaving some extra either side to lift the coconut ice slab out of the tray.
Combine sugar and milk in a large saucepan and stir over low heat until sugar is dissolved.
Bring the milk and sugar mixture to the boil and allow to boil, stirring from time to time, for 5 minutes. You will likely have to turn the temperature down to the lowest setting (and even take the mixture off the heat for a few moments) if it starts boiling too rapidly.
Take the mixture off the heat and add the coconut. Stir to combine.
Return mixture to the heat and cook, stirring, for another 5 minutes. The mixture should start to thicken slightly. When ready, the consistency resembles sloppy porridge (that needs a little more cooking) and as you stir the mixture should momentarily lift from the bottom of the saucepan a little. It may need a little longer than 5 minutes but no more than 10 minutes.
Pour half the mixture into the prepared tin and place into the fridge for 5 minutes.
Add a few drops of pink food colouring to the remaining mixture and stir through to create an even pink colour. Place mixture on low heat to keep warm.
Remove slice tray from the fridge and check that the mixture has set enough to pour the next layer. Use a spoon to check as the mixture may still be hot. If it's not firm enough to pour the next layer, return to the fridge for another 5 minutes.
Pour the pink mixture onto top of first layer in the slice tin and allow to set at room temperature.
Cut into 24 medium squares or 48 medium rectangles or 96 tiny squares.

Notes

I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
Kitchen safety warning. You're working with a hot sugar mixture which can easily cause burns. Take extreme care. I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
Dissolve the sugar. Make sure the sugar dissolves in the milk over low heat before bringing the mixture to the boil.
Is it ready? Go by cooking time and consistency. Once you've added the coconut, the mixture needs to cook again to reach the right consistency. Watch the video to get a good idea of the sloppy porridge-like consistency you're working towards.
Is the pink mixture too stiff to pour? Add up to a tablespoon of milk and stir through over low heat to achieve pouring consistency again.
Store Coconut Ice in an airtight container at room temperature. It should keep for up to a month.

Nutrition Information

Show Details

Calories 193kcal (10%) Carbohydrates 36g (12%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.3g Cholesterol 1mg (0%) Sodium 7mg (0%) Potassium 64mg (2%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 16IU (0%) Vitamin C 0.1mg (0%) Calcium 15mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 24medium squares

Amount Per Serving

Calories 193 kcal

% Daily Value*

Calories	193kcal	10%
Carbohydrates	36g	12%
Protein	1g	2%
Fat	6g	9%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.3g	2%
Cholesterol	1mg	0%
Sodium	7mg	0%
Potassium	64mg	1%
Fiber	1g	4%
Sugar	34g	68%
Vitamin A	16IU	0%
Vitamin C	0.1mg	0%
Calcium	15mg	2%
Iron	0.3mg	2%