Coconut Ice

Introduction

Coconut Ice is a classic old-fashioned confection loved for its sweet coconut flavor and beautiful pink-and-white layers. This no-bake treat is soft, chewy, and perfect for parties, holidays, afternoon tea, or homemade gifts. With just a few simple ingredients, you can create a nostalgic dessert that looks as delightful as it tastes.

Ingredients

• 4 cups caster (superfine) sugar (850g)
• 1 cup milk (250ml)
• 2½ cups desiccated coconut (200g)
• A few drops pink food coloring

Instructions

1. Grease a slice tin (approximately 8×8 inches / 20×20 cm) and line it with baking paper, leaving an overhang on the sides for easy removal.
2. In a large saucepan, combine the sugar and milk. Stir over low heat until the sugar has completely dissolved.
3. Bring the mixture to a gentle boil. Continue boiling for 5 minutes, stirring occasionally. If the mixture begins to boil too rapidly, reduce the heat to the lowest setting or briefly remove the pan from the heat.
4. Remove the saucepan from the heat and stir in the desiccated coconut until well combined.
5. Return the mixture to low heat and cook for another 5 minutes, stirring constantly. The mixture should thicken slightly and resemble a thick porridge. As you stir, it should momentarily pull away from the bottom of the saucepan. If needed, cook for a few extra minutes, but no longer than 10 minutes total.
6. Pour half of the mixture into the prepared tin and spread evenly. Place in the refrigerator for about 5 minutes.
7. Add a few drops of pink food coloring to the remaining mixture and stir until the color is evenly distributed. Keep the mixture warm over very low heat.
8. Remove the tin from the refrigerator and check that the first layer is firm enough to support the second layer. If necessary, chill for an additional 5 minutes.
9. Carefully pour the pink coconut mixture over the white layer and smooth the surface.
10. Leave at room temperature until completely set.
11. Lift the slab from the tin using the baking paper and cut into squares or rectangles.

Yield

• 24 medium squares
• 48 rectangles
• 96 bite-sized pieces

Tips

• Store in an airtight container at room temperature for up to one week.
• For a firmer texture, refrigerate before slicing.
• Try different food coloring shades for festive occasions.

Prep Time

15 minutes

Cook Time

10–15 minutes

Setting Time

1–2 hours

Total Time

Approximately 2 hours 30 minutes

A beautifully layered, melt-in-your-mouth coconut treat that’s been treasured for generations!