Coconut Ice Cooked Version

Total Time
25mins
Prep 5 mins
Cook 20 mins

This comes from Hilary Walden's The Complete Home Confectioner. It's for a more traditional, cooked coconut ice candy.

Ingredients Nutrition

  • 450 g sugar
  • 150 ml milk
  • 150 g desiccated coconut (a very finely ground dried shelf-stable coconut)
  • 2 -5 drops red food coloring

Directions

  1. Grease a pan (8x6inches) with oil or butter.
  2. Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
  3. Bring to a boil, cover, and boil for 3 minutes exactly.
  4. Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
  5. Remove from heat and stir in coconut.
  6. Quickly pour the mixture into the pan.
  7. Add food colouring, stir in quickly and pour into pan on top of the white layer.
  8. Cool until half-set, mark into squares or fingers with an oiled knife.
  9. Leave until completely set then break or cut into pieces.
  10. Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.

Reviews

(1)
Most Helpful

This was reasonably good but did not set as much as I would have liked. I notice now it is an English recipe so maybe this version isn't quite the one I thought it would be.

RecipeTsarina September 14, 2005

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