Total Time
Prep 10 mins
Cook 0 mins

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

Ingredients Nutrition


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

Nice treat for your sweet tooth. Mine didn't set up completely either, but it still tasted good. Made for October 2010 Think Pink Tag.

Crafty Lady 13 October 11, 2010

Although this is quite a delicious confection, I found that it did not set properly. I followed the directions as given. Perhaps it needed to sit for longer. I was not going to waste the batch so I spread the coconut ice mixture on to milk coffee biscuits and they were great.

Dr Paul D March 11, 2010

Very yummy! I made these for a Christmas function and part of some Christmas gifts. I think there may be a mistake with the recipe because I didn't think 1/4 cup coconut was enough for 4 3/4 cup of icing sugar, so I used 4 1/4 cups of coconut and it seem to mix together. Once I figured this out it was so easy to prepare. Everyone at the Christmas party really enjoyed these, there was none left on the plate. Thank you for posting Perfect Pixie

Chef floWer December 13, 2007