Coconut Ice Candy Recipes

COCONUT CANDIES

Steps:

• In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
• Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

COCONUT ICE CANDY

Steps:

• Mix milk, beaten egg white, coconut and enough powdered sugar to make a stiff mixture.
• Add a few drops red dye to make this a light pink color.
• Knead well.
• Pat into a small square, 1" high.
• Wrap in waxed paper.
• Let sit an entire day before cutting in squares.
• Enjoy !

COCONUT ICE (CANDY)

Steps:

• Place sugar, glucose and liquid into a saucepan.
• Bring to the boil, stirring constantly.
• When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
• Divide coconut and add to both; beat till thick.
• Put into a greased tin, pressing firmly.
• Allow to become quite cold before cutting.

COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY

Steps:

• Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
• Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
• Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
• Store in an airtight tin for longer periods; keeps for up to 4 weeks.
• Cook's tips.
• If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.

COCONUT ICE COOKED VERSION

Steps:

• Grease a pan (8x6inches) with oil or butter.
• Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
• Bring to a boil, cover, and boil for 3 minutes exactly.
• Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
• Remove from heat and stir in coconut.
• Quickly pour the mixture into the pan.
• Add food colouring, stir in quickly and pour into pan on top of the white layer.
• Cool until half-set, mark into squares or fingers with an oiled knife.
• Leave until completely set then break or cut into pieces.
• Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.

COCONUT ICE - NO COOK EASY VERSION

Steps:

• Using extra icing sugar, dust a square pan (pan size will determine thickness).
• Mix the condensed milk, icing sugar and coconut together in a large bowl until it's fully mixed and stiff.
• Divide in half and tint one half of the mixture pink with the food colouring.
• Press one mixture into the pan gently then top and press with the other mixture.
• Leave to set then cut into cubes or fingers with an oiled knife.
• To store: wrap or layer with waxed or greaseproof paper and store in an airtight container.

2-INGREDIENT COCONUT ICE CREAM

Steps:

• Combine sweetened condensed milk and coconut milk in a bowl and whisk to combine. Chill in the refrigerator for 1 hour.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.