Coconut Ice31 Reviews
- Prep: 5 min
- Cook: 30 min
- Ready In: 1 hr 30 min
“A delicious and attractive candy snack for any coconut lover.” - by EMMA HEAP
Original recipe yields 1 - 7x7 inch pan
- 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.
- Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
- 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.
Amount Per Serving (20 total)
- 119 cal
- 4 g
- 21.5 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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 fla..." See moreked coconut, that would definitely make this too sweet.)"
"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 suga..." See morer, 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."
Coconut Ice Cream
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