Coconut Ice - Australian Recipe

Homemade Coconut Ice has to be one of the sweetest, most wonderful treats you can make. Yes you can buy it in the stores, but it has nothing on making it yourself. It tastes better, looks better, smells better and is just so much nicer because you took the time to make it yourself.  There are two ways you can make Coconut Ice and I have included them both. The first requires cooking, the second does not and is a fantastic recipe for the kids to help with. I prefer the second one myself, but both are wonderful. I hope you enjoy them!

Cooked Coconut Ice

Ingredients

  • 2 cups sugar
  • 1/2 cup milk
  • 6oz Dessicated coconut
  • 1 pinch cream of tartar

— optional

  • 1 drop Red food coloring for pink half

or

  • 1 drop Green food coloring for green half
  • Peppermint essence to taste for either half

Directions

  1. Place sugar and milk in saucepan. Stir until dissolved, add cream of tartar. Bring to boil and boil 5 mins. Remove from heat and stir until mixture begins to thicken and turn white.
  2. Add coconut.
  3. Put onto greased square pan.
  4. Cool and slice into squares.

Option 1: Pour a drop of red food coloring into 1/2 of the mixture to achieve a pink color. Pour this mixture on top of the white mixture.

Option 2: Add Peppermint essence to taste plus a drop of green colouring into 1/2 of the mixture to achieve a green color. Pour this mixture on top of the white mixture.

No Cook Coconut Ice

Ingredients

  • 2 cups sifted pure icing sugar
  • 1/4 teaspoon cream of tartar
  • 395g can condensed milk
  • 1/2 teaspoon vanilla
  • 3 1/2 cups desiccated coconut
  • optionals as above

Directions

  1. Put icing sugar and cream of tartar in a large bowl
  2. Add condensed milk and vanilla essence and stir until well combined
  3. Add coconut and mix well (the kids will love using their hands to mix it up)
  4. Place mixture in a tray and press down (you can use the same options as above for colouring or extra flavour)
  5. Refrigerate for 2 hours or until firm then cut into pieces

Hint: placing the white on the top and the colour on the bottom will stop the colour from bleeding through to the white