Coconut Ice Sweets Recipes

COCONUT ICE {EASY, NO-COOK RECIPE}

Steps:

• Grease a 7 or 8-inch square pan with oil or non-stick spray. Line the pan with parchment paper and set aside.
• In a large bowl, add half of the condensed milk, half of the icing sugar, and vanilla extract, stir well until combined.
• Next, add half of the desiccated coconut, mix well until combined. You may use your hands the mix thoroughly if it gets difficult to mix.
• Press the white mixture over the base of the pan, smooth out the surface with an offset spatula or your hands. Set aside.
• Wipe out the bowl, and add the remaining condensed milk, icing sugar, along with the pink food color, and rose essence, stir well until combined.
• Next, add the rest of the desiccated coconut, mix well until combined.
• Press the pink mixture over the white layer, smooth out the surface with an offset spatula or your hands.
• Cover the pan with a cling film or aluminum foil. Refrigerate overnight. It usually sets in 2-3 hours, but for best results refrigerate it overnight. You may also let it air-dry, uncovered, at room temperature.
• Lift the parchment paper out of the pan. Let the coconut ice stand at room temperature for 5-10 minutes. Cut into desired sized pieces.

COCONUT ICE SQUARES

Steps:

• Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
• Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
• Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY

Steps:

• Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
• Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
• Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
• Store in an airtight tin for longer periods; keeps for up to 4 weeks.
• Cook's tips.
• If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.