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 back in time and directly to coconut heaven (delivering a mighty good sugar kick in the process!)
Jump to:
The recipe
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 ā with full instructions ā in the recipe card below.
Traditional Coconut Ice vs Condensed Milk Coconut Ice
This recipe makes coconut ice 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.Ā Ā It produces the classic pink and white Coconut Ice that has been enjoyed for generations. If you're looking for the old-fashioned version you might remember from childhood, this is the recipe for you.
Condensed milk Coconut Ice is a more modern variation. It's a little quicker and easier to make, with a softer, creamier texture and a sweeter flavour.
Why make it the old way? Easy ā it tastes better. It might take a little more effort, but it creates the firm, slightly crumbly texture that many people remember from old-fashioned sweet shops, community cookbooks and family recipe collections.
Ingredient notes
This recipe requires only three ingredients plus a little food colouring for the pink layer:
- caster sugar (superfine sugar)
- milk
- desiccated coconut (unsweetened)
- pink food colouring.
How to make traditional Coconut Ice
The method is fairly straightforward. However, there's two thing to keep in mind:
- you are working with hot sugar ā so please take care
- you do have to work a little quickly when pouring the layers ā so read through the process carefully before starting.
Prepping
First, grease a slice tin (approx 28 x 18 centimetres) and line with baking paper ā 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.
TIP: 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-like 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 the 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. It makes 24 medium squares, 48 medium rectangles or 96 tiny, bite-size squares.
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.
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:
FAQs
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.
You haven't cooked it enough. Just pop it back in the saucepan and cook a little longer.
More Coconut Recipes
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. Itās such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.
Coconut Ice Recipe
Equipment
- Slice Tin (28 x 18cm/11 x 7 inch)
Ingredients
- 4 cups caster /superfine sugar (850 grams)
- 1 cup milk (250 ml)
- 2 Ā½ 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
- 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.
Col says
My aunt used to make this during the war. When I was wearing short pants/ trousers. Now coming up to 90 Iām so glad to make this the old fashioned way, instead of using Carnation milk.
Libby Hakim says
Hi Col. I imagine it was such a special treat back then. I definitely agree with you here about old-fashioned ways being the best. It's just not the same made with condensed or carnation milk. Thanks so much for your feedback (and memories) and rating. Enjoy! Libby š
Corr says
Hi Libby. I made this using coconut milk instead of milk. Turned out fine. Thanks for recipe -
Libby Hakim says
Wonderful! Thanks for letting us know š Enjoy!
Michael Mcdonahuey says
Hi, can I use soy milk?
Libby Hakim says
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.
Kate says
@Michael Mcdonahuey, Iāve just made this using soy milk and tastes perfect š
Libby Hakim says
Thanks, Kate!
Sheila says
Hello, Iād love to try this, just wonderedā¦is the desiccated coconut sweetened or not. Thanks in advance. ~S~
Libby Hakim says
Hi Sheila - it's unsweetened. (I don't think we can even get sweetened desiccated coconut here in Australia.) Happy cooking!
Mike Villeneuve says
Why is the chocolate not included with your recipe?
Libby Hakim says
Hi Mike. I've not come across coconut ice with chocolate before? Though I do love bounty bars (chocolate and coconut)!
rachel says
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 says
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 š
Elaine says
@rachel,
HI agree with you 100% about the New receipes for Fudge and C/Nut Ice they are not as nice!
Anne says
Hello, can you use fresh coconut?
Anne
Libby says
Hi Anne. I think you'd have to grate it and dry it out somehow or use less milk. Otherwise there would be too much moisture for the recipe. I'm sorry I can't be of more help. I'm sure flavour-wise it would be amazing if you can make it a success with fresh coconut. Good luck!
Helen says
Would this recipe work with normal white sugar or is the Castor sugar important? I've just got white sugar š.
Libby says
Hi Helen. I haven't tried it with regular white sugar but it may work. Just remember that 1 cup of regular sugar is 250g compared to one cup of Caster Sugar weighing in at 240g. So the 4 cups of caster sugar in the recipe is equivalent to about 3.8 cups of regular sugar. Also, I'd just take extra care at step 3 when dissolving the sugar. Make sure you keep it at low heat until the sugar dissolves. Good luck x
Mari says
Thanks this recipe is great!! I tried it with regular white sugar. I heated it on the lowest possible heat to make sure it devolve properly. It worked beautifully, it just takes slightly longer. This is so easy and delicious it will definitely become one of my favourites.
Libby says
oh, that's wonderful! Thanks so much for letting me know. Enjoy! x
Jen says
Hi, thanks for the recipe. Iām looking to make this as Christmas gifts, how long would you estimate this would keep for?
Libby says
Hi Jen. It should keep for up to 3 weeks in an airtight container. Ideally, I'd make it a week or two before at most. It'll make a lovely gift š Libby x
Barbara says
Fantastic recipe! Thank you so much for sharing.
Success the first time š¤©
Libby says
Well done! Isn't it just divine? š Enjoy xx
Vee says
Hi Libby
Thank you for sharing this recipe. This is the way my mum made it and is better than the recipe using condensed milk. Iām so pleased I have it.
Thank you
Vee x
Libby says
Hi Vee. You're welcome! I prefer it made this way too. Thanks for taking the time to leave a comment. Libby x
Jocelyn Hollingsworth says
Hi Libby,
I just want to say thank you for sharing all these old recipes. My husband loves the endless boiled fruitcake. I have some of my nan's old recipes I love making and it's great to add to the collection. I really appreciate dad was still your time in sharing these.
Kind regards,
Jocelyn.
Libby says
Hi Jocelyn. Thanks so much for your lovely message. You're most welcome - I love sharing the recipes and it's great they are forming part of your collection too. Happy cooking, Libby x