Coconut Ice Recipe

This old-fashioned coconut ice recipe is creamy and coconutty, melting in your mouth with every bite. Made in just a few minutes, this sweet holiday treat is super quick and easy to whip together.

Course Dessert, Snack

Cuisine American

Keyword coconut ice, coconut ice recipe

Prep Time 12

Cook Time 10

Chilling time 3

Total Time 3 22

Servings serves

Calories 125kcal

Author Makyla Baines

Ingredients

4 cups powdered sugar (icing sugar UK/NZ), 530g
½ cup butter chopped into cubes, 100g
¼ cup condensed milk 75g
3 tablespoons water
1 ½ cups desiccated coconut 125g
1 teaspoon vanilla extract or essence
2 drops red food colouring

Instructions

Stovetop Instructions

Mix the condensed milk and 3 tablespoons of water in a small bowl.
Place the powdered sugar, butter, and condensed milk in a small saucepan. Heat gently over low heat, stirring constantly, until the butter melts. This process takes about 5-10 minutes.
Remove from the heat. Add the coconut and vanilla extract and beat until the mixture thickens up.
Divide the mixture in half (I used a kitchen scale to divide the mixture evenly).
Pour half the mixture into a buttered 8x8-inch pan and spread it evenly.
Add 2 drops of red food colouring to the remaining half of the mixture and mix to combine. It will turn a lovely light pink colour. Spread this out evenly on top of the plain coconut ice layer.
Cover with cling wrap, then place in the fridge to cool and set for 3-4 hours.
Cut into 1" (2.5cm) squares then carefully remove each piece from the pan.

Microwave Instructions

Place powdered sugar into a large microwave-proof bowl. Add the butter on top.
Mix condensed milk and water together, then pour over the sugar and butter.
Microwave for 4 minutes or until the mixture is bubbly.
Remove from the microwave and add the coconut and vanilla. Mix to combine.
Divide the mixture in half (I used a kitchen scale to divide the mixture evenly). Pour half the mixture into a buttered 8x8-inch pan and spread it evenly.
Add 2 drops of red food colouring to the remaining half of the mixture and mix to combine. It will turn a lovely light pink colour. Spread this out evenly on top of the plain coconut ice layer.
Cover with cling wrap, then place in the fridge to cool and set for 3-4 hours.
Cut into 1" (2.5cm) squares, then carefully remove each piece from the pan.

Notes

Keep the stove top temperature low to prevent burning.
Use butter to grease the pan. Baking paper will not work, as the mixture is too thick to spread easily.
Leave to get cold before cutting into the coconut ice.
Use a butter knife to help push the coconut ice out of the buttered pan.
Store in an airtight container in the refrigerator.
Freeze the coconut ice wrapped in waxed paper, then in a ziplock bag for up to 6 months.

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