Chelsea

celebrating 130 years 1884-2014

Coconut Ice

By Chelsea Sugar
Coconut Ice
40 servings
  • 7 reviews

  • Difficulty Hard
  • Prep time 30 mins
  • Cooking time 10 mins
  • Serves
    40
Ingredients

    100g butter
    1 cup milk
    6 cups Chelsea Icing Sugar
    1 tsp salt
    1 cup desiccated coconut
    2 tsp coconut essence

Method

    Place the butter, milk, Chelsea Icing Sugar and salt in a large- sized saucepan and heat gently until the sugar dissolves. Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches soft-ball stage (120°C). Be careful that the mixture doesn't spit and burn you!
    Add the coconut and coconut essence and remove from the heat. Cool for 5-10 minutes, then beat until the mixture thickens. Pour into a greased tin approximately 20x20cm. Allow to cool and cut into squares.

    Note: For pink coconut ice add a drop of red food colouring with the coconut. For the traditional two-tone effect make a batch of white and then a batch of pink, pouring the pink on top of the set white.

    Special thanks to Jo Seagar for the use of this Best Ever recipe

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Reviews

Average Rating
47
(7 reviews)


Your recipes are amazing! Thank you.

Amazing! Thank you :)

How is it salty it is good.

The best.

6cups of sugar???!?!?!?? so damn sweet terrible sweetness

Waaaaay too salty! :(

awesome and yummy really easy to do

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