or scroll for tips (and a little nostalgia).

Coconut Ice is the pretty sweet we fell in love with at fete stalls all those years ago.
Today, biting into the lovely layers of pink and white sends you directly to coconut heaven (and delivers a mighty good sugar kick in the process!)
This recipe for Coconut Ice Recipe requires only three ingredients plus a little food colouring for the pink layer.
It makes 24 medium squares, 48 medium rectangles or 96 tiny, bite-size squares.

Coconut Ice: made the old fashioned way
This old-fashioned Coconut Ice Recipe uses milk and sugar and a traditional sweet-making process rather than the condensed mik version which is perhaps more popular today.
While many Coconut Ice Recipes today use condensed milk, this recipe is from the 1930s and takes a more traditional sweet-making approach.
It uses only three ingredients, sugar, milk and desiccated coconut, along with a few drops of pink colouring.
However, you should ideally read through the process in the recipe card below before launching into this recipe.
You’ll also need to scroll down to the recipe card at the end of the post for the quantities.
Let’s go: making Coconut Ice
First, grease a slice tin (approx 27 x 18 centimetres) and line with baking paper, leaving some extra either side to lift the coconut ice slab out of the tray.
Now, combine the sugar and milk in a large saucepan and stir over low heat until sugar is dissolved.
Remember, low heat and dissolve the sugar first before it boils.
Bring the milk and sugar mixture to the boil and allow to boil, stirring from time to time, for 5 minutes.
If it starts to boil too rapidly, take the mixture off the heat for a few moments.
Next, remove from heat and add coconut. Stir to combine.
Return the mixture to the heat and cook, stirring, for another 5 minutes.
It should thicken to a sloppy porridge-lie consistency and, as you stir it, start to 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 the mixture to create that pretty pink layer. 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 set enough, return to the fridge for another 5 minutes.
Pour pink mixture onto top of first layer in the slice tin and allow to set at room temperature.

Tips for perfect Coconut Ice
It will also help to keep these tips in mind when making up a batch of this lovely coconut sweet treat:
- You’re working with a hot sugar mixture which can easily cause burns. Don’t forget this!
- Make sure the sugar dissolves in the milk over low heat before bringing the mixture to the boil.
- Once you’ve added the coconut, the mixture needs to cook again and reach just the right consistency. Watch the video to get a good idea of the sloppy porridge-like consistency you’re working towards.
- Did I mention that the mixture is super hot? Take care with this recipe. (Yes, I learnt the hard way – ouch!)
Storing Coconut Ice
Coconut Ice should be kept in an airtight container.
Because of the sugar (which is a preserver) it should keep for up to a month at room temperature.
The recipe: a traditional recipe from 1938
This recipe for Coconut Ice is similar to many published in the 1930s and 1940s.
It appeared in the The Australian Worker newspaper, which was published in Sydney for the Australian Workers’ Union between 1890 and 1950.
Remember to keep scrolling for the tested and tweaked version.


Coconut Ice
Equipment
- Slice Tin (11 x 7 inch)
Ingredients
- 4 cups caster sugar
- 1 cup milk
- 2 1/2 cups desiccated coconut
- few drops pink food colouring
Instructions
- Remember, you are working with a boiling sugar mixture in this recipe which will easily burn your skin. I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
- Grease a slice tin (11 x 7 inch) and line with baking paper, leaving some extra either side to lift the coconut ice slab out of the tray. See the video above for tips.
- 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. Take the mixture off the heat for a few moments if it starts boiling too rapidly.
- Take the mixture off the heat and add 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 porridge that needs just a little more cooking and as you stir it 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 set enough, return to the fridge for another 5 minutes.
- Pour 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.
Video
Notes
- Kitchen safety warning. You’re working with a hot sugar mixture which can easily cause burns. Take extreme care.
- 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.
- Store Coconut Ice in an airtight container at room temperature. It should keep for up to a month.
Corr
Saturday 13th of November 2021
Hi Libby. I made this using coconut milk instead of milk. Turned out fine. Thanks for recipe -
Libby Hakim
Saturday 13th of November 2021
Wonderful! Thanks for letting us know :) Enjoy!
Michael Mcdonahuey
Wednesday 10th of November 2021
Hi, can I use soy milk?
Kate
Wednesday 8th of December 2021
@Michael Mcdonahuey, Iโve just made this using soy milk and tastes perfect :)
Libby Hakim
Thursday 11th of November 2021
Hi Michael - not sure about this as I've never tried it but you could certainly give it a go. Sorry I can't be more helpful.
Sheila
Sunday 17th of October 2021
Hello, Iโd love to try this, just wonderedโฆis the desiccated coconut sweetened or not. Thanks in advance. ~S~
Libby Hakim
Monday 18th of October 2021
Hi Sheila - it's unsweetened. (I don't think we can even get sweetened desiccated coconut here in Australia.) Happy cooking!
Mike Villeneuve
Thursday 23rd of September 2021
Why is the chocolate not included with your recipe?
Libby Hakim
Friday 24th of September 2021
Hi Mike. I've not come across coconut ice with chocolate before? Though I do love bounty bars (chocolate and coconut)!
rachel
Monday 28th of June 2021
Thanks so much for sharing, i dont like the condense milk method for ice coconut or fudge as texture not the same. it school holidays here now so ive made a small batch of ice coconut and soon gonna do the old fashion fudge too
Libby
Monday 28th of June 2021
Hi Rachel. Awesome - yes I love the texture of this one too. I made the fudge a while ago and need to revisit it so will be interested to see how you go with it. Enjoy the school holidays. Libby :)