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Coconut Ice
Coconut Ice
Slices

Coconut Ice

3.8
30 mins
10 mins
Hard
40

Put a modern twist on this school gala classic by using different colours - try pink & green!

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  • Ingredients
  • Method

Ingredients

  • 100g butter
  • 1 cup milk (250ml)
  • 6 cups Chelsea Icing Sugar (900g)
  • 1 tsp salt
  • 1 cup desiccated coconut (100g)
  • 1 tsp vanilla essence
  • Pink food colouring

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=23, results=[{comment_text=Easy to follow recipe, approved=true, user_name=Janine Morron, hs_createdate=1731057527333, rating_new__1_5_=4, id=19466386024}, {comment_text=I flicked between this and the Edmonds online recipe where they use half the amount of salt - which is plenty! and only half the amount of sugar – not enough! However the relative proportions in the Edmonds recipe are better. In my hybrid batches each half covered the base of a 20 cm square tin to 1cm depth. The essence cooled the mixture so you might have to work quickly, depending on what you interpret as 'soft ball stage'., approved=true, user_name=Ranui, hs_createdate=1730513682245, rating_new__1_5_=3, id=19242998051}, {comment_text=I broke the recipe in half and made 1 batch at a time. I added an additional 1/2 cup of coconut but that wasn’t near enough and in hindsight more was needed. It’s very soft and sugary. Not coconuty and dense like a coconut ice should be., approved=true, user_name=Corrina, hs_createdate=1726126661223, rating_new__1_5_=1, id=15121691467}, {comment_text=It worked. I used white sugar plus a couple tablespoons of cornflour as I didn't have icing sugar and it turned out fine., approved=true, user_name=Michaela, hs_createdate=1702249882990, rating_new__1_5_=3, id=11175383651}, {comment_text=great recipe. I would reccomend it :), approved=true, user_name=., hs_createdate=1702249879314, rating_new__1_5_=5, id=11175556255}, {comment_text=Waaaaay too salty! :(, approved=true, user_name=Sue, hs_createdate=1702249878147, rating_new__1_5_=2, id=11175659415}, {comment_text=soft ball stage is not 120 degrees C., approved=true, user_name=Jonathan, hs_createdate=1702249877179, rating_new__1_5_=1, id=11175431076}, {comment_text=Looks Very Creamy, approved=true, user_name=Jack, hs_createdate=1702249873834, rating_new__1_5_=5, id=11175343105}, {comment_text=The best., approved=true, user_name=Gigi, hs_createdate=1702249873795, rating_new__1_5_=5, id=11175396973}, {comment_text=We used raspberry essence instead of coconut essence and only half a cup of coconut. We made one batch with a lot of pink colouring. It came out tasting and looking like the Raspberry K-Bar! It was incredible!, approved=true, user_name=Dannielle, hs_createdate=1702249872834, rating_new__1_5_=5, id=11175604875}]}
Reviews
23

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Method

Grease a 20cm square baking tin and line with baking paper.
Place the butter, milk, Chelsea Icing Sugar and salt in a large 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 the soft-ball stage (120°C). Be careful that the mixture doesn't spit and burn you!
Remove from the heat and stir in the vanilla essence. Carefully transfer half of the mixture into a heatproof bowl. Tint pink with food colouring, then stir in half the coconut. Stir remaining coconut into the mixture left in the saucepan. Cool for 2 minutes, then beat the white layer until the mixture thickens. Pour into prepared tin and spread out into an even layer. Freeze for 5 minutes.
Beat the pink layer until thick, then carefully spread on top of the white layer. Allow to cool completely before cutting into squares.
Reviews
23

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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