Coconut Ice

Name: Coconut Ice
Yield: Makes about 1.3 kg/3 lb
Ingredients: butter, for greasing; 750 g/1 lb 13 oz/3¾ cups caster (superfine) sugar; 300 ml/½ pint/1¼ cups coconut milk; 2.5 ml/½ tsp salt; 275 g/10 oz/3 cups desiccated (dry unsweetened shredded) coconut; 2-3 drops pink food colouring (optional)

Preparation info

Makes about
1.3
kg

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

The pink food colouring used here is optional, but it looks lovely and gives it the iconic appearance of the store-bought variety. The use of coconut milk instead of milk in this version really brings out the coconut taste. You could also add a splash of rum, which is a classic partner to coconut and helps to balance the sweetness.

Ingredients

butter, for greasing
750 g/1 lb 13 oz/3¾

Method

Grease a 20cm/8in square tin (pan) and line with baking parchment or waxed paper.
Combine the caster sugar, coconut milk and salt in a heavy pan, and stir over a medium heat until the sugar has dissolved.
Bring the mixture to the boil, add the desiccated coconut and stir with a wooden spoon to combine.

Energy 4682kcal/19746kJ; Protein 20.1g; Carbohydrate 816.1g, of which sugars 816.1g; Fat 171.4g, of which saturates 147.4g; Cholesterol 0mg; Calcium 548mg; Fibre 37.7g; Sodium 452mg