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    You are in: Home / Recipes / Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy Recipe
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    Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

    Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy. Photo by Pink_Diamond

    1/1 Photo of Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    15 mins

    24 hrs

    French Tart's Note:

    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!

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    Squares ...

    Units: US | Metric

    • 405 g condensed milk (NOT evaporated milk)
    • 340 g desiccated coconut (coconut flakes, non-sweetened)
    • 340 g icing sugar, sifted (confectioner's sugar)
    • 2.46 ml vanilla extract
    • 0.13-0.19 ml red food coloring


    1. 1
      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.
    2. 2
      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.
    3. 3
      Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
    4. 4
      Store in an airtight tin for longer periods; keeps for up to 4 weeks.
    5. 5
      Cook's tips.
    6. 6
      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.

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    Ratings & Reviews:

    • on September 09, 2010


      These are great little treats for one with a sweet tooth. I let them sit overnight before cutting them up and they turned out lovely. Thanks for sharing your recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2009


      made these as well as your sugarplums, this was very easy recipe and the kids loved these little coconut candies. had to add a little more confectioners sugar, but not much. on the holiday candymaking list thanks. these look as pretty as they taste.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

    Serving Size: 1 (1089 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 84.8
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 2.3 g
    Cholesterol 2.7 mg
    Sodium 27.7 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 0.2 g
    Sugars 14.0 g
    Protein 0.8 g

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