Coconut Ice

Coconut Ice

32
EMMA HEAP 0

"A delicious and attractive candy snack for any coconut lover."

Ingredients

1 h 30 m {{adjustedServings}} servings 119 cals
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Original recipe yields 20 servings

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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

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Directions

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  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.
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Reviews

32
  1. 37 Ratings

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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 pla...

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 an...

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