Coconut Ice
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
24 medium squares
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Calories
193 kcal
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Course
Dessert
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Cuisine
Australian, British, South African, New Zealand
Coconut Ice
Description
This Coconut Ice recipe involves dissolving caster sugar in milk over low heat, then boiling the mixture while stirring to a thick syrup. Desiccated coconut is added, and the mixture cooks further until it thickens to a consistency similar to sloppy porridge that slightly lifts from the pan when stirred. The thickened coconut-sugar blend is poured into a greased, lined slice tin and typically layered with a pink-colored portion, creating the signature pastel appearance.
The final confection sets at room temperature into a firm, sliceable sweet with a chewy texture and pronounced coconut flavor. It’s a nostalgic treat often enjoyed as a homemade candy slab.
Handling the hot sugar mixture carefully is essential to avoid burns. This treat keeps well in an airtight container at room temperature for up to a month.
Ingredients
- 4 cups caster sugar 850 grams, aka superfine sugar
- 1 cup milk (250 ml)
- 2 ½ cups desiccated coconut (200 grams)
- few drops food colouring pink
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
- Work carefully with the hot sugar mixture to avoid burns; do not make this recipe near children.
- Ensure the sugar fully dissolves in the milk before boiling.
- Watch the cooking consistency closely; the mixture should resemble sloppy porridge before setting.
- If the pink layer mixture becomes too stiff to pour, warm gently and add a tablespoon of milk to restore pouring consistency.
- Store coconut ice in an airtight container at room temperature for up to one month.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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