Coconut Ice Candy Food

COCONUT CANDIES

Steps:

• In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
• Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.

3-INGREDIENT COCONUT CANDY

Steps:

• Prepare a baking sheet by lining with parchment paper or waxed paper. Lightly grease it.
• In a heavy saucepan over high heat, combine the sugar and water and bring to a boil, stirring occasionally until sugar dissolves. Cook until a syrup forms, about 10 minutes.
• Stir in the coconut and continue cooking, stirring constantly, until it register s 234°F (soft-ball stage) on a candy thermometer, or until a small bit dropped into a glass of ice water holds together and is quite soft when pressed between your fingertips. Remove from heat.
• Drop by spoonfuls onto baking sheet and flatten into 3-inch rounds.
• When cool and firm, wrap individually in plastic wrap.
• Store in an airtight container up to a week.

COCONUT ICE

Steps:

• Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
• Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
• Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.

COCONUT ICE SQUARES

Steps:

• Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
• Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
• Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

EASY COCONUT CANDY TRUFFLES (3 INGREDIENTS ONLY!)

Steps:

• Combine 2 cups of desiccated coconut with 1/2 cup honey* and mix until it starts to clump together if pressed **.
• Using a 1 tbsp ice cream scoop, scoop out mounds of the coconut mixture, then roll into a ball.
• Melt 2 cups of chocolate melts over a water bath, or by microwaving the chocolate in short intervals and stirring in-between until it's completely melted.
• Drop each coconut truffle into the chocolate and roll to coat in chocolate. Using a fork remove the truffle out of the chocolate shaking off excess. Place on parchment paper to set. Sprinkle with coconut or any other sprinkles if desired.
• Once the chocolate is set, transfer to a wax paper lined box and store in the fridge or at room temperature.

COCONUT ICE

Steps:

• Butter or use plastic wrap to line a 20x15cm (8x6-inch) tin. Carefully heat the condensed milk and icing (confectioners'/powdered) sugar in a pan over a low heat until the sugar has completely dissolved. Remove from the heat and stir in the desiccated coconut. Quickly pour half of the mixture into the tin and use a spatula to smooth and level. Set aside for 5 minutes. Add a few drops of food colouring and/or flavouring to the remaining mix in the pan and pour remaining mix over the first layer. Smooth and even again with spatula and set aside to cool for 3 hours. If you intend on planning to make bars or squares then wait until the coconut is half set and carefully score bars/squares with a knife. Leave to set for 3 hours or overnight and cut using the score marks as guides.

COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY

Steps:

• Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
• Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
• Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
• Store in an airtight tin for longer periods; keeps for up to 4 weeks.
• Cook's tips.
• If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.

COCONUT ICE (CANDY)

Steps:

• Place sugar, glucose and liquid into a saucepan.
• Bring to the boil, stirring constantly.
• When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
• Divide coconut and add to both; beat till thick.
• Put into a greased tin, pressing firmly.
• Allow to become quite cold before cutting.

COCONUT ICE

Steps:

• Line a 19cm cake pan with foil.
• Sift icing sugar into a bowl, stir in coconut then milk and egg white. stir until well combined.
• Press half of mixture into pan,.
• Tint remaining mixture pink.
• Spread over first layer.
• Refrigerate for several hours, preferably over night, once set cut into whatever size you wish.
• Can be made a week ahead.

CHOCOLATE COCONUT CANDIES

Steps:

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

COCONUT ICE CANDY

Steps:

• Mix milk, beaten egg white, coconut and enough powdered sugar to make a stiff mixture.
• Add a few drops red dye to make this a light pink color.
• Knead well.
• Pat into a small square, 1" high.
• Wrap in waxed paper.
• Let sit an entire day before cutting in squares.
• Enjoy !

COCONUT ICE

Steps:

• Line the base and sides of a 20cm/8in square baking tin with baking paper.
• Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon - you might find it easier to lightly dampen your hands first. Press into a smooth, even layer.
• Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight.
• The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve.