Coconut Ice is a classic candy recipe from my childhood. I've pillaged it from my Mum's cookbook so it's more than likely from a 1986 copy of New Zealand Woman's Weekly magazine or the Edmonds Cookbook aka "The Bible of Cooking". These recipes make great gifts, freeze well for when you have visitors or are a fun rainy day project when the kids need a sugar high (drop them off at Grandmas after...)
Microwave Coconut Ice Recipe
4 cups of icing sugar (confectioner's sugar)
100g unsalted butter
1/4 cup of milk
1 teaspoon of vanilla, almond or peppermint essence
1 1/2 cups dessicated coconut (finely shredded)
a couple drops of food colouring
- Put the icing sugar, butter and milk into a 2L glass microwave safe bowl and microwave for 3-4 minutes on high (all microwaves will vary) until the butter has melted and the sugar is dissolved.
- Remove from the microwave with an oven mitt and stir well until all the lumps are removed (try a whisk if you have very lumpy icing sugar).
- Add coconut and essence
- Separate the coconut ice mixture into two bowls and colour one half
- Pour one layer of coconut ice mixture into a tin (or individual cases) and set for 15 minutes in the fridge then gently pour the other layer on top and smooth with a spatula or a wet knife.
- OR for a quicker method pour the whole mixture into a tin and drop a couple drops of colouring into the tin and drag through a skewer to create a marble effect. You can also do this carefully in the bowl full of mixture and then spoon the marble-mix into individual patty pans
- When the coconut ice has set cut with a sharp knife dipped in hot water and store in an airtight container between layers of greaseproof paper. You can also freeze coconut ice in airtight containers for up to two months.