Coconut Ice

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.