Vintage recipe: Coconut ice

Coconut ice has long been a favourite sweet! Often found at school fetes and at CWA or any fundraising cake stall, it’s a delicious confection of desiccated coconut and sugar mixture. Traditionally white and pink – tinted with chochineal – adventurous cooks branched out into other colours when artificial food dyes became available. Fact: there were Coconut-Ice skating rinks in Willie Wonka’s factory.

Coconut ice

I made two batches last weekend, as you can see in the photo. The pink one is flavoured with vanilla and rosewater, and the green with lime zest and vanilla. There are several ways of making it: with a cooked milk mix; with condensed milk; with a boiled, kneaded fondant; and with Copha.

I used a variation on the Women’s Weekly coconut ice recipe and it created a nice fudgy texture. I don’t like the waxy texture of things with Copha!

Harp Lounge Coconut Ice

  • 5 cups icing sugar
  • 3.5 cups desiccated coconut
  • 395g can sweetened condensed milk
  • 1 egg white, beaten lightly
  • For pink:
    10 drops pink or cochineal food colouring
    vanilla extract (the thick syrupy kind, not the liquidy vanilla essence)
    rosewater or rosewater essence
  • For green:
    12 drops green food colouring
    1 tablespoon finely grated lime zest
    vanilla extract
  1. Line a 20cm square cake tin with two sheets of baking paper, crosswise, and long enough so that plenty overhangs the edge.
  2. Sift the icing sugar (or at least make sure it has no big hard lumps) into a large mixing bowl, then stir in everything else except the food colouring. Mix until well combined – it should be quite dense. Add more coconut if you think it needs it.
  3. Halve the mixture into two bowls, add the colouring to one and stir through evenly.
  4. Press the white mixture firmly into the lined tin, and then the coloured mixture on top of that. Refrigerate for at least 24 hours to set.
  5. Remove set mixture from the tin by lifting out with the baking paper. Slice into small squares with a sharp knife. (Should make 36-64 depending on how big you slice them.) You can refrigerate the cut squares to set them further, especially if the weather or your fridge is humid.

Eat deliciousness.



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This entry was posted on Sunday, February 21st, 2010 at 9:48 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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