Coconut Ice - is a sweet treat made with coconut, either milk and sugar or condensed milk and often colored in different colors. Pink being the most popular colored coconut ice. Amma made Coconut Ice only for Diwali. She often tried several different Coconut Ice recipes-many of which were either too soft or simply did not set at all-but she never gave up-always trying to find the best way to make it.


Coconut Ice with Condensed Milk aka Flop proof Coconut Ice

There are two methods for making coconut ice. The first is to use condensed milk, this may be the simplest method of making coconut ice. I have tried several coconut ice recipes-the one which worked best is this one- adapted from Scottish Recipes.


  • 340g icing sugar
  • 340g cup dessicated coconut
  • 400g tin condensed milk
  • 1 teaspoon food coloring

1. This is a near flop proof recipe-it is very simple-combine the icing sugar and condensed milk until the sugar is dissolved.
2. Add food coloring to the sugar mixture. Mix well.
3. Add the dessicated coconut.
4. Mix until combined then pour the mixture into a deep dish (for best results) allow to set overnight then cut into squares or desired shapes.

 How To Make Two Coloured Coconut Ice

1. If you want to make 2 colored coconut ice then combine the condensed milk and sugar then add the coconut.
2. Separate this mixture into two portions then add your desired colour to the mixture.
3. Press the first color into the pan then add the second color then refrigerate as per the instructions above.

How To Make Coconut Wheels

How to Make Boiled Coconut Ice

© 2011 l
The best coconut ice recipe (according to my taste buds) is coconut ice made from boiled milk and sugar. The recipe I have used yields a 12cm x 12cm block. To make a larger quantity increase the ingredients proportionately. The ratio of coconut: milk: sugar is important for achieving the right texture of the coconut ice.

To make this coconut ice you will need:

  • 1 cup desiccated coconut
  • ½ cup milk
  • 2 cups sugar (white granulated sugar-not icing or castor sugar)
  • A pinch of cream of tartar or ½ teaspoon lemon juice
  • Food coloring of choice. For this recipe I have used 1 teaspoon of beetroot juice…this results in a light pink color. If you prefer a darker color use food coloring.

1. Add milk and sugar in a heavy based pan
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2. Mix until the sugar is dissolved
3. Boil the mixture for approximately 15 minutes. Stir while it boils.
4. Add cream of tartar or lemon juice.
5. Stir until the mixture it appears to have thickened- it will also appear white. Take care not to boil too long- the mixture should not turn dark yellow.
6. Add desiccated coconut. Add food coloring. Stir until mixed.
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7. Place into a lined pan. Place in refrigerator for a minimum 4 hours.
8. Remove from refrigerator cut into square or desired shape.

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Additional Notes:

Though it is a fairly simple recipe-it does require a few precautionary measures:
1.    The thickness of the coconut ice is determined by the size and depth of the pan you intend using.
2.    The color will vary depend on the amount of coloring you use.
3.    Take care not to burn the sugar/milk mixture –this will turn the mixture a dark yellow color.
4.    Use lemon juice or cream of tartar to prevent the sugar from crystallising
5.  The type of coconut used will also determine the texture of the coconut ice. I have used a rather coarsely grated coconut which results in a  more rough texture. Using fine coconut will result in a finer smoother coconut ice texture.
6.    Put the mixture in a greased pan.
7.    Allow the coconut ice to set for as long as possible it is best to make in the evening then allow to set overnight.
7.    Coconut Ice can be stored up to 7 days.

© 2011 l

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