» Where foreign and local combine

Tinted Coconut Candy


Growing up my mom wouldn’t really allow us much candy, the only one we were allowed on a occasional basis was jelly babies.

Or I imagine Bounty bars, those coconutty chocolate delights.

I say I imagine because I don’t remember them being there, but my mom still has Bounty bars on a regular basis. When my brother and I lived at home she would buy three for $1 and then each of us would get one, with my brother always taking the necessary action to try and get more than his one bar.

Occasionally she would give in to his questioning of “are you sure you really want that other half? Or are you planning on eating this?” Most of the time her Bounty though is her treat.

Coconut has always just been there in my life and I truly do love it as seen with this coconut quinoa loaf or this coconut chocolate snack and every once in a while I would have the luck to have coconut ice which I would eat in quick succession until they were gone.

Coconut Ice is one of those tradition recipes that have been around for years, so I wanted to use a treasured recipe and then I stumbled upon Pixie Lott’s recipe that she shared from her grandmother, along with a little story of how her and her sister used to make it with their grandmother when they were children.

It seemed like the perfect one to use for this English candy known as Coconut Ice, a simple recipe that doesn’t take long, but does take some arm muscle to get together. You’ll end up with enough to share around or give out as party favors.

Note: This recipe is tough to mix and I think even using a mixer would be tough. A solution that could in fact make your job easier is to put a large bowl on top of a pot of very low simmering water, a double boiler in effect, but just hot enough to warm the bowl and no more. This would get the coconut oils flowing and would most likely mean mixing would come easier.

Coconut Ice
From Carnation
Makes 2.2 pounds/1 kilo coconut ice

6 cups dessiccated coconut
3 1/2 cups confectioner’s/icing sugar
397g sweetened condensed milk (1 tin)
1/2 teaspoon pink food coloring

Place the coconut and confectioner’s sugar in a bowl and stir to combine. Pour in the sweetened condensed milk. Mix until well combined and no dry areas of the mixture remain. This could take approximately 5 minutes hand mixing.

Spread half the mixture into a 2 inch thick baking tray and press down to ensure even and well compacted mixture.

Add pink food coloring to the mixture and stir through until well combined and the mixture is completely pink. Spread evenly over the white mixture the remaining coconut, ensure it is well compacted also.

Cover and refrigerate for a minimum of 8 hours or overnight. Slice into 1 inch cubes and serve.

These will hold for up to a week in a container out of direct sunlight.

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