SUPER EASY COCONUT ICE
Enjoy a taste of your childhood with our quick and easy Coconut Ice recipe. All it takes is four ingredients, including our delicious Carnation Condensed Milk and a bit of time in the fridge - there's absolutely no cooking involved!
Categories # Family Corner
Yield 12
Number Of Ingredients 8
Steps:
- Watch our recipe video before you start!
- Mix together the condensed milk and icing sugar. Stir in the coconut (mixture should be very stiff) and divide in half. Colour one half of the mixture pale pink and keep mixing until you have an even colour.
- Double-line a small plastic box with baking parchment or cling film before placing the white coconut ice in the bottom, pressing it into a bar shape. Form the pink coconut ice into a similar shape and press firmly together.
- Chill in the fridge for 1-2 hours or until firm, then cut into squares. You can leave this at room temperature to set but it will take longer. Keep in an airtight container ideally in the fridge and use within 2 weeks. Perfect to make with children for school fairs or presents... Dress them up in a glass jar or fancy box with a bow on top for a beautiful homemade gift.. Now you've mastered the original try a chocolatey twist to your coconut ice recipe.. Try making adding melted dark chocolate into one half of the mixture.
COCONUT ICE - NO COOK EASY VERSION
From The Complete Home Confectioner by Hilary Walden, very easy recipe producing coconuty somewhat like fudge, thick & solid yet creamy candy. The cooking time is an estimated "setting" time for the mixture once it's in the pan.
Provided by Heather Sullivan
Categories Candy
Time 1h10m
Yield 700 grams
Number Of Ingredients 4
Steps:
- Using extra icing sugar, dust a square pan (pan size will determine thickness).
- Mix the condensed milk, icing sugar and coconut together in a large bowl until it's fully mixed and stiff.
- Divide in half and tint one half of the mixture pink with the food colouring.
- Press one mixture into the pan gently then top and press with the other mixture.
- Leave to set then cut into cubes or fingers with an oiled knife.
- To store: wrap or layer with waxed or greaseproof paper and store in an airtight container.
Nutrition Facts : Calories 3.4, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1.1, Carbohydrate 0.6, Sugar 0.6
COCONUT ICE
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
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.
COCONUT ICE SQUARES
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
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
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