Coconut Ice Recipe – Yummy Coconut Ice

Coconut Ice Recipe – Yummy Coconut Ice

Coconut ice the traditional family favourite, it’s a opportunity to have fun with the kids discovering some great flavour combinations. This Coconut ice

Coconut Ice Recipe Tips

• If your children are allergic to eggs, you can also use sweetened condensed milk as an egg substitute. Or you could also use coconut condensed milk for a vegan friendly version (with even more coconut flavour).
• Leave your Coconut Ice to chill in the fridge in an airtight container, so you can bring it out when the kids or friends come over.
• For a real decadent treat for adults, you may consider melting button chocolate (dark or white) with a touch of rum and spread that evenly over the cooled 2 layered Coconut Ice.
• For a Christmas feel you may want to add preserved or sugared cherries.

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• Recipe Serves: 10
• Recipe Preparation Time: 15 minutes

Ingredients

• 125g copha
• 250g desiccated coconut
• 500g pure icing sugar
• 2 egg whites, lightly whisked
• 1/2 tsp vanilla extract
• 10 drops red liquid food colouring

Using Condensed milk as an alternative to copha and egg.

• 700g desiccated coconut
• 450g pure icing sugar
• 395g can sweet condensed milk
• 1/4 tbs cream of tartar
• 2 tsp vanilla extract
• 10 drops liquid food colouring (your choice of colour)

Directions (with eggs)

1. Line a square 20cm/8inches loose-bottom baking tin with baking parchment allow it to overhang (use a little copha to stick the paper in place).
2. Melt the copha in a small pan over low heat. Remove it from the heat and set aside for it to cool to room temperature (approx. 15mins).
3. Combine the desiccated coconut and icing sugar in a large bowl, mix it through well.
4. Add the copha, and egg white until well combined, add the vanilla extract, and stir through.
5. Divide the coconut mixture in half. Pressing half the mixture over the base of the prepared tin.
6. Store pressed mixture in the fridge whilst you work on the other half.
7. Add the food colouring to the remaining coconut mixture and stir through well until the colouring is combined and evenly spread.
8. Spread the coloured coconut mixture over the mixture in the tin and smooth the surface with the mixing spoon. Cover with cling wrap or a lid and place in the fridge until set.
9. Once they are set remove from the tin and cut them into small squares with a very sharp knife.

Directions (sweet condensed milk)

1. Line a square 20cm/8inches loose-bottom baking tin with baking parchment  (bottom and sides), allow it to overhang.
2. Combine the icing sugar and cream of tartar (sift if you have time) in a large bowl, mix it through well.
3. Add the desiccated coconut, sweet condensed milk until well combined, add the vanilla extract, and stir through thoroughly.
4. Divide the coconut mixture in half. Pressing half the mixture over the base of the prepared tin, ensuring you have an even spread across the tin.
5. Store the pressed mixture in the fridge whilst you work on the other half.
6. Add the desired food colouring to the remaining coconut mixture and stir through well until the colouring is evenly combined.
7. Remove the base layer from the fridge and spread the coloured coconut mixture over the top with the back of the mixing spoon, smooth the surface. Cover with cling wrap and place in the fridge until set.
8. Once they are set remove from the tin and cut them into squares with a very sharp knife.

For more Coconut information, you might be interested in reading this:
Coconut for children

For more Coconut recipes, you might be interested in reading the following BellyBelly article:
Coconut Kisses Recipe