Coconut Ice Old Fashioned Sweet Shop Coconut Candy Recipes
COCONUT ICE CANDY
This brings back memories of early childhood in England. I love making this up, but I finish the whole thing as my kids don't understand my joy of this treat.
Provided by PrimQuilter
Categories Candy
Time 10m
Yield 1 small pan
Number Of Ingredients 5
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 !
Nutrition Facts : Calories 1422.6, Fat 44.8, SaturatedFat 38.7, Cholesterol 13, Sodium 409.7, Carbohydrate 255.8, Fiber 5.2, Sugar 247.5, Protein 10
COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY
A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated - either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!
Provided by French Tart
Categories Candy
Time P1DT15m
Yield 50-60 Squares of Coconut Ice
Number Of Ingredients 5
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.
Nutrition Facts : Calories 84.8, Fat 2.9, SaturatedFat 2.4, Cholesterol 2.8, Sodium 27.8, Carbohydrate 14.4, Fiber 0.3, Sugar 14, Protein 0.9
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