Old-Fashioned Coconut Ice Recipe

A true sweet shop classic, coconut ice is a simple but unforgettable treat made with just a handful of ingredients. With its iconic pink-and-white layers, it’s a recipe that brings back childhood memories and tastes just as good today as it did decades ago.

Check Out The Recipe Video Below

Old-Fashioned Coconut Ice Recipe

A traditional sweet shop classic made with just a few ingredients. Simple, nostalgic, and utterly delicious!

Ingredients

150ml x Whole Milk (or single cream)

450g x Caster Sugar

150g x Desiccated Coconut

A Few Drops of Red Food Colouring (optional)

A little oil (for greasing the tin)

2tsp x Water (optional, to help mix the colouring if needed)

Equipment

Shallow tin (approx. 20 cm x 15 cm)

Greaseproof paper

Saucepan

Sugar thermometer (optional, but useful)

Method

Prepare the tin:

Lightly oil and line a 20 x 15 cm shallow tin with greaseproof paper. Set aside.

Heat the sugar and milk:

Place the milk (or cream) and caster sugar into a saucepan. Heat gently, stirring, until the sugar dissolves.

Boil to soft ball stage:

Bring to a gentle boil for about 10 minutes, or until the mixture reaches soft ball stage (112–116°C on a sugar thermometer).Tip: To test without a thermometer, drop a little mixture into cold water, it should form a soft ball when pressed between your fingers.

Add the coconut:

Remove from the heat and quickly beat in the desiccated coconut.

Make the white layer:

Spread half of the mixture into the prepared tin. Press down firmly with the back of a wet spoon to create an even layer.

Make the pink layer:

Add a few drops of red food colouring to the remaining coconut mixture and mix well until evenly pink. (If it starts to set too quickly, stir in a spoon or two of water to loosen.)Spread this pink mixture on top of the white layer and press down firmly with the back of a wet spoon.

Set the coconut ice:

Leave to cool, then transfer to the fridge for at least 1 hour until firm.

Cut and serve:

Once set, cut into squares (it may crumble a little but that’s part of the charm!). Alternatively, break it into rustic chunks.

Storage:Store your coconut ice in an airtight container. Best eaten within a few days.