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    Home » Recipes » Slices

    Coconut Ice

    Published: Jun 22, 2020 · Modified: Jan 22, 2024 by Libby Hakim · 45 Comments

    Jump to Recipe Print Recipe

    Coconut Ice is the pretty sweet we fell in love with at fetes and school 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!)

    Jump to:
    • Make it the old fashioned way
    • A recipe from 1938
    • Ingredient Notes
    • How to make Coconut Ice
    • Variation ideas
    • Perfect for gifting
    • FAQs
    • More Coconut Recipes
    • Coconut Ice

    Make it the old fashioned way

    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.

    It's made the "proper" way! This old-fashioned recipe uses milk and sugar and a traditional sweet-making process rather than the condensed milk version which is perhaps more popular today.  

    Why make it the old way?

    Easy – it tastes better.

    And it remains an easy coconut ice recipe - although you should ideally read through the process in the post and the recipe card below before launching into it.

    A recipe from 1938

    This recipe for Coconut Ice is similar to many published in the 1930s and 1940s.

    Here's an example below that appeared in The Australian Worker newspaper in 1938.

    Remember, though, to keep scrolling for the updated and tweaked recipe – with full instructions – in the recipe card below.

    coconut ice recipe

    Ingredient Notes

    The ingredients you'll need are:

    • caster sugar (superfine sugar)
    • milk
    • desiccated coconut (unsweetened)
    • pink food colouring.

    How to make Coconut Ice

    The method is fairly straightforward. However, there's two thing to keep in mind:

    • you are working with hot sugar – so please take care
    • you do have to work a little quickly when pouring the layers – so read through the process carefully before starting.

    Prepping

    First, grease a slice tin (approx 28 x 18 centimetres) and line with baking paper – leaving some extra on either side to lift the coconut ice slab out of the tray.

    Step 1: Boiling the milk and sugar

    Combine the sugar and milk in a large saucepan and stir over low heat until the sugar is dissolved.

    Remember, low heat to 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.

    You'll probably need to reduce the temperature to the lowest setting to maintain the boil.

    If the mixture starts to boil too rapidly, take the mixture off the heat for a few moments.

    Step 2: Add the coconut

    Remove the sugar and milk mixture from the 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.

    Step 3: Pouring into the tin

    Pour half the white mixture into the prepared tin and place into the fridge for 5 minutes.

    Add a few drops of pink food colour or red 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.

    TIP: If pink coconut mixture becomes too thick by the time you're ready to pour it over the white coconut layer, add up to a tablespoon of milk and stir through over low heat to achieve a runnier consistency.

    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.

    Once cool, cut into small squares using a sharp knife.

    Variation ideas

    There are a few ways you can change up this recipe.

    • First, change the pink layer to any other colour you like. Blue, yellow, orange... whatever you can dream up.
    • You can also make chocolate coconut ice by adding melted chocolate or cocoa instead of pink food colouring.
    • You could also try adding a flavour, such as vanilla, almond or lemon essence to the coloured layer.
    • Some readers have commented that they have made this recipe successfully using soy milk and coconut milk.
    piece of coconut ice served with cup of tea.

    Perfect for gifting

    Coconut Ice keeps well, making it a perfect gifting idea! Wrap some squares in a little cellophane, add some festive ribbons and you have the perfect little gift.

    Some other recipes that are perfect for gifting include:

    • almond bread.
      Almond Bread
    • choc cherry log
      Choc Cherry Log
    • rocky road recipe.
      Rocky Road Recipes
    • mini christmas fruit cakes
      Mini Christmas Cakes

    FAQs

    Q. How long does Coconut Ice last?

    Because of the high sugar content (with sugar being a preserver), it should keep for up to a month at room temperature if kept in an airtight container.

    Q. Why is my Coconut Ice not setting?

    You haven't cooked it enough. Just pop it back in the saucepan and cook a little longer.

    More Coconut Recipes

    • coconut cake with pink icing and lightly toasted coconut
      Coconut Cake
    • coconut biscuits on plate.
      Coconut Biscuits
    • coconut custard on plate with scoop on spoon.
      Coconut Custard
    coconut ice.

    Coconut Ice

    Libby Hakim
    Coconut Ice made the old-fashioned way with milk, sugar and coconut. Absolutely irresistible!
    4.73 from 62 votes
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    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Course Dessert
    Cuisine Australian, British, New Zealand, South African
    Servings 24 medium squares
    Calories 193 kcal

    Equipment

    • Slice Tin (28 x 18cm/11 x 7 inch)

    Ingredients
      

    • 4 cups caster /superfine sugar (850 grams)
    • 1 cup milk (250 ml)
    • 2 ½ cups desiccated coconut (200 grams)
    • few drops pink food colouring

    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.

    Video

    Notes

    • Kitchen safety warning. You're working with a hot sugar mixture which can easily cause burns. Take extreme care. I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
    • 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.
    • Is the pink mixture too stiff to pour? Add up to a tablespoon of milk and stir through over low heat to achieve pouring consistency again.
    • Store Coconut Ice in an airtight container at room temperature. It should keep for up to a month.

    Nutrition

    Calories: 193kcalCarbohydrates: 36gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 7mgPotassium: 64mgFiber: 1gSugar: 34gVitamin A: 16IUVitamin C: 0.1mgCalcium: 15mgIron: 0.3mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Malissa

      April 11, 2025 at 12:07 pm

      5 stars
      We're a group of volunteers and opening a new scheme in our community.

      Your website offered us with valuable info to work on. You've done a formidable job
      and our entire community will be thankful
      to you.

      Reply
    2. Jenny

      January 24, 2025 at 10:44 am

      5 stars
      Could you tell me what a slice tin is and what size it is?

      Reply
      • Libby Hakim

        January 24, 2025 at 8:28 pm

        Hi Jenny it's a rectangular tin - 27 x 17 x 3.5 cm - usually called a slice and brownie pan or tin in Australia and available at supermarkets, kitchen stores etc

        Reply
    3. Sally Smith

      December 04, 2024 at 2:26 pm

      Hi Libby,
      This recipe is a lot nicer than the copha one that I had. I thought a sugar thermometer was needed to make coconut ice the "proper" way. Alcohol sugar thermometers don't seem much good so I bought a mercury (laboratory) one - probably illegal but it works well for preserves. I wondered what the "correct" temp is for coconut ice - any hints would be very welcome. Can't rate yet but will when I've tried it.
      Sally Smith

      Reply
    4. Sue

      December 23, 2023 at 2:00 am

      5 stars
      Thank you! Just one thing to point out: the tray should be 28x18cm, not 28x8! Fortunately I checked the inches too before making this in a loaf pan. 25x20cm also works as that's about the same area.

      For what it's worth, I measured and weighed the sugar (regular sugar - we can't get castor sugar where I live) and 4 cups came to 800g. I used coconut milk as we're dairy-free, and also measured the coconut since weights vary immensely with desiccated coconut. 2.5 cups was 180g.

      Also, since I don't like using food colourings, I stirred 20g dark (vegan) chocolate into the second half of the mixture - I didn't melt it first, just broke it roughly and it melted in the heat of the mixture. It all set beautifully.

      Reply
      • Libby Hakim

        December 29, 2023 at 3:26 pm

        Hi Sue. Thanks for this great feedback and leaving a rating - much appreciated! I've corrected the typo. The weights will vary, I agree. Happy cooking!

        Reply
    5. Josie

      December 19, 2023 at 7:33 am

      Also...why is it so crumbly?

      Reply
      • Libby Hakim

        December 20, 2023 at 1:06 pm

        It is harder and a little more crumbly than the more fudge-like condensed milk version. But it shouldn't crumble apart. If it does, you need to add a little more liquid.

        Reply
    6. Josie

      December 19, 2023 at 7:15 am

      I made these with regular sugar...the white part I put in fridge didn't harden up...the pink part that didn't go in fridge did harden up...why did that happen do u think?

      Reply
      • Libby Hakim

        December 20, 2023 at 1:05 pm

        Hi Josie. That's unusual if both were cooked for the same time - I'm not really sure what is going on there, sorry! I don't imagine the colour would make it set. Sorry I can't be of any more help!

        Reply
    7. Hen

      December 16, 2023 at 3:13 pm

      Does the milk have to be full cream, and/or almond milk??

      Reply
      • Libby Hakim

        December 17, 2023 at 6:38 pm

        Hi Hen. People have made it successfully with soy and coconut milk, so I'm guessing both low fat and almond milk would also work fine. Happy cooking!

        Reply
    8. Barbara

      December 06, 2023 at 4:55 am

      1 star
      Sadly I shall not use this again.

      Reply
      • Libby Hakim

        December 06, 2023 at 8:39 am

        Hi Barbara - that's a shame as this recipe generally gets great ratings and reviews. Was there a particular problem you encountered?

        Reply
    9. Helen

      October 24, 2023 at 4:42 am

      Hi

      I know you gave the nutritional value for this, so I apologise for asking a daft question but does it refer to all of it or per square (see, daft)

      Reply
      • Libby Hakim

        October 26, 2023 at 7:26 pm

        Hi Helen - not daft at all as it doesn't actually say! But it is per serve. Definitely something to enjoy in moderation! The nutritional info gets pulled out automatically so I might see if I can change the template to specify per serve as this quesrtion has been asked before. Thanks and happy cooking!

        Reply
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    4.73 from 62 votes (56 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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