Creamy Coconut Ice

  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Another recipe from the “Essential Christmas Cookbook”. This as it states is very creamy & it is one of the easiest Recipes I’ve ever made. It doesn’t get better than that. – Pewsey


  • 2 cups icing sugar
  • ¼ teaspoon cream of tartar
  • 400g can condensed milk
  • 3 ½ cups desiccated coconut
  • Pink food colouring


Step 1

Grease a 20 cm square cake tin & line the base with baking paper.

Step 2

Sift the icing sugar and cream of tartar into a bowl. Make a well and pour in the condensed milk. Using a wooden spoon stir in the coconut half at a time. Mix well with your hands. Divide in half and tint one half pink. Use only a few drops at a time until you get the colour you want. Coconut ice should be baby pink – not hot pink.

Step 3

Press the pink mixture into the base of the tin ensuring you press down firmly. Then press the white mixture on top of this.

Step 4

Refrigerate for 1 – 2 hours, or until firm. Then remove from the tin at cut into pieces. Store in an airtight container in a cool place for up to 3 weeks.

Recipe Type: Tags:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Blueberry Muffins

  • Snickerdoodles

  • Apple Strudel Muffins

  • Challah Bread