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coconut ice coloured white and pink stacked on cake plate
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4.29 from 14 votes

Coconut Ice

Coconut Ice made the old fashioned way with milk and sugar. Absolutely irresistible!
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: Australian
Keyword: coconut ice
Servings: 24 medium squares
Calories: 194kcal


  • Slice Tin (11 x 7 inch)


  • 4 cups caster sugar
  • 1 cup milk
  • 2 1/2 cups desiccated coconut
  • few drops pink food colouring


  • 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.



Calories: 194kcal | Carbohydrates: 36g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 61mg | Fiber: 1g | Sugar: 34g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg