Coconut Ice Candy Food

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COCONUT CANDIES



Coconut Candies image

Chewy coconut candies are made with just milk, sugar, coconut and vanilla.

Provided by sal

Categories     Desserts     Candy Recipes

Time 1h

Yield 12

Number Of Ingredients 4

1 ½ cups milk
4 cups white sugar
4 cups flaked coconut
1 dash vanilla extract

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.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 75.4 g, Cholesterol 2.4 mg, Fat 20.6 g, Fiber 5.1 g, Protein 3.1 g, SaturatedFat 18.1 g, Sodium 24 mg, Sugar 70.3 g

3-INGREDIENT COCONUT CANDY



3-Ingredient Coconut Candy image

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "Known as tablette in the Caribbean and cocada in Bahia, this confection combines the Spanish and Portuguese penchant for sweets with the African resourcefulness for using available ingredients: sugar from the cane fields and the abundant adopted coconut. Easy to make, these candies have been satisfying sweet tooths in the Caribbean for two centuries." Historical note: Sugarcane came to the Caribbean with Columbus on his second voyage in 1494, when he established the first European settlement in the West Indies on Hispaniola; unrefined brown sugar was most commonly used in households; it came in foots, hard cylinders that were grated for use. I haven't tried this yet.

Provided by mersaydees

Categories     Low Protein

Time 40m

Yield 6 candies

Number Of Ingredients 3

2 cups sugar
1/2 cup water
2 cups fresh coconut, finely grated or 2 cups dried unsweetened coconut

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.

Nutrition Facts : Calories 352.4, Fat 8.9, SaturatedFat 7.9, Sodium 6.6, Carbohydrate 70.7, Fiber 2.4, Sugar 68.2, Protein 0.9

COCONUT ICE



Coconut Ice image

A delicious and attractive candy snack for any coconut lover.

Provided by EMMA HEAP

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 1h30m

Yield 20

Number Of Ingredients 5

2 cups white sugar
.66 cup water
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
2 drops red food coloring

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.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.5 g, Fat 4 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 3.5 g, Sodium 2.3 mg, Sugar 20.5 g

COCONUT ICE SQUARES



Coconut ice squares image

This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.

Provided by Lesley Waters

Categories     Buffet, Snack, Treat

Time 15m

Yield Approx 30 pieces

Number Of Ingredients 4

250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring, optional

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.

Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

EASY COCONUT CANDY TRUFFLES (3 INGREDIENTS ONLY!)



Easy Coconut Candy Truffles (3 Ingredients Only!) image

These Coconut Candy truffles are a treat that's actually fairly healthy - but tastes anything but that. This rich coconut chocolate combo is the perfect pick-me-up.

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 45m

Number Of Ingredients 3

2 cups desiccated coconut
1/2 cup honey (*See notes)
2 cups chocolate melts (Ghirardelli)

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.

Nutrition Facts : Calories 114 kcal, Carbohydrate 13 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Sodium 4 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

COCONUT ICE



Coconut Ice image

Take a trip down memory lane with this easy version of a classic British treat; Coconut Ice. Traditional crumbly texture, and a pink strawberry flavoured layer.

Yield 56 squares

Number Of Ingredients 6

340g (12oz) icing (confectioners') sugar 400g (14oz) sweetened condensed milk 340g (12oz) unsweetened desiccated coconut pink gel food colouring strawberry essence or flavouring
340g (12oz) icing (confectioners') sugar
400g (14oz) sweetened condensed milk
340g (12oz) unsweetened desiccated coconut
pink gel food colouring
strawberry essence or flavouring

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



Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy image

A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated - either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!

Provided by French Tart

Categories     Candy

Time P1DT15m

Yield 50-60 Squares of Coconut Ice

Number Of Ingredients 5

405 g condensed milk (NOT evaporated milk)
340 g desiccated coconut (coconut flakes, non-sweetened)
340 g icing sugar, sifted (confectioner's sugar)
1/2 teaspoon vanilla extract
2 -3 drops red food coloring

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.

Nutrition Facts : Calories 84.8, Fat 2.9, SaturatedFat 2.4, Cholesterol 2.8, Sodium 27.8, Carbohydrate 14.4, Fiber 0.3, Sugar 14, Protein 0.9

COCONUT ICE (CANDY)



Coconut Ice (Candy) image

Make and share this Coconut Ice (Candy) recipe from Food.com.

Provided by Poppy

Categories     Candy

Time 30m

Yield 30 small pieces

Number Of Ingredients 5

2 cups sugar
1 teaspoon liquid glucose
1/2 cup milk or 1/2 cup water
1/2 cup coconut
red food coloring

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



Coconut Ice image

This is just the same as the first coconut ice, except this one has the right measures so it will set properly, you really will get a kick out of it, so please try it, it's very popular with all the family. UPDATED - now corrected

Provided by Perfect Pixie

Categories     Bar Cookie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

4 3/4 cups icing sugar
2 3/4 cups coconut
1 (375 g) can sweetened condensed milk
1 egg white, lightly beaten
pink food coloring

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



Chocolate Coconut Candies image

These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 7

1-3/4 cups confectioners' sugar
1-3/4 cups sweetened shredded coconut
1 cup chopped almonds
1/2 cup sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons shortening
Optional: Chopped almonds, sliced almonds, sprinkles and additional coconut

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.

Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT ICE CANDY



Coconut Ice Candy image

This brings back memories of early childhood in England. I love making this up, but I finish the whole thing as my kids don't understand my joy of this treat.

Provided by PrimQuilter

Categories     Candy

Time 10m

Yield 1 small pan

Number Of Ingredients 5

2 tablespoons sweetened condensed milk
1 egg white, beaten
1 1/4 cups dried coconut
1 1/2 cups powdered sugar
red food coloring

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 !

Nutrition Facts : Calories 1422.6, Fat 44.8, SaturatedFat 38.7, Cholesterol 13, Sodium 409.7, Carbohydrate 255.8, Fiber 5.2, Sugar 247.5, Protein 10

COCONUT ICE



Coconut ice image

With just four ingredients, you can make your own coconut ice at home. They make great edible gifts too! You will need a 20cm/8in square baking tin for this recipe.

Provided by Annie Rigg

Categories     Other

Yield Makes 40 small squares

Number Of Ingredients 4

397g/14oz tin condensed milk
325g/11½oz icing sugar, sifted
350g/12oz desiccated coconut
pink food colouring paste

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.

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From tfrecipes.com


COCONUT ICE CANDY - TFRECIPES.COM
COCONUT ICE (CANDY) Make and share this Coconut Ice (Candy) recipe from Food.com. Recipe From food.com. Provided by Poppy. Time 30m. Yield 30 small pieces. 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 …
From tfrecipes.com


35 COCONUT ICE RECIPE IDEAS | DESSERTS, COCONUT RECIPES ...
Dec 25, 2021 - Explore Iris Farrell's board "Coconut ice recipe" on Pinterest. See more ideas about desserts, coconut recipes, delicious desserts.
From pinterest.ca


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