Raiding the Recipe Box – Coconut Ice

Just in time to whip up as gifts for christmas, nothing better than homemade confectionery.

4 cups sugar

1 cup milk

2 tablespoons liquid glucose

250g coconut

pink food colouring

Place sugar, milk, and glucose into saucepan, stir over low heat until sugar has dissolved. Bring to boil, boil steadily to 112 degrees Celsius (235 Fahrenheit) or until a small amount, when dropped into cold water, forms a soft ball when rolled between the fingers.

Remove from heat, divide mixture between 2 bowls, add half of coconut to each bowl. Stir first mixture until thick and creamy, press into greased and greased-paper-lined 20 cm slab tin. 

Colour remaining mixture pink with food colouring, beat until thick and creamy, press on to white mixture. When cold, remove coconut ice from tin, cut into squares. 

Creamy Coconut Ice:

500 g icing sugar

250 g coconut

2 egg-whites

1 teaspoon vanilla

125 g solid white vegetable shortening

pink food colouring

Sift icing sugar into bowl, add coconut, mix well. Make a well in centre, add lightly-beaten egg-whites and vanilla. Melt shortening over low heat, add coconut mixture, stir well with wooden spoon. Divide mixture in half, colour one half pink with food colouring. Press white half evenly over the base of greased and greased-paper-lined 8 cm x 25 cm bar tin, press pink half evenly over white. When set, remove from tin, cut into squares. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s