Search thousands of recipes reviewed by home cooks like you.

Coconut Ice

Coconut Ice

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
EMMA HEAP

EMMA HEAP

A delicious and attractive candy snack for any coconut lover.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BUBBATOES
49

BUBBATOES

12/23/2003

Wonderful! This is exactly how coconut ice is supposed to taste and how I remember it from my childhood. (I suspect some of the other reviewers might have used sweetened coconut instead of plain flaked coconut, that would definitely make this too sweet.)

Sinopa2
38

Sinopa2

2/25/2005

I didn't have any nonsweetened coconut, and I read somewhere that in that case you should decrease sugar to 1/2 cup. Or maybe by 1/2 cup. I don't know. In any case, I used 2/3 c each water and sugar, the vanilla, and I cooked the coconut in syrup until the whole of it was at soft ball. I also beat it a little much - be careful about that; stop while it's still a little drippy, or it will be crumbly later. The result? It was delicious, but it made about 20 square inches. Hmmm. I think I'll try and get my hands on some non-sweetened coconut next time.

GLADYSJ
18

GLADYSJ

5/10/2003

I agree, this receipe was way way too sweet, even for me. It was a waste of ingredients that's for sure.

More reviews

Similar recipes

ADVERTISEMENT