Coconut Ice

Pale, pretty and moreish with that delicious coconut texture. Get creative and theme with different colours for your next gala offering.

1 hour
Prep Time
Coconut Ice


  • 3 cups Chelsea icing sugar
  • ½ cup Meadow Fresh milk
  • 25g butter
  • ¼ tsp salt
  • ¾ cup fine desiccated coconut
  • Few drops of red food colouring


  1. Lightly grease a 20cm square tin.
  2. Put the icing sugar, milk, butter and salt into a saucepan and heat gently, stirring constantly until the sugar dissolves, about 10 minutes.
  3. Stop stirring, bring to the boil and simmer until the mixture reaches the soft ball stage (114˚C on a sugar thermometer).
  4. Remove from the heat, mix in the coconut, and cool for 10 minutes.
  5. Pour half of the mixture into a bowl, add the food colouring and beat with a wooden spoon until the mixture starts to thicken.
  6. Pour into the prepared tin, and then beat the white portion until it starts to thicken and spread it over the pink mixture. Cool, then cut into squares.

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