easy
SERVES 10
PREP TIME 30min
COOK TIME 2hrs
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Ingredients
- 300 g Huletts Icing Sugar
- 300 g desiccated coconut
- 395 g tin sweetened condensed milk
- 10 ml almond essence
- 5 - 6 drops pink food colouring

Method
- Line a 20cm x 20cm baking tin with baking paper.
- Place the icing sugar and coconut in a bowl and stir well.
- Add the condensed milk and almond essence and stir until well combined.
- Divide the mixture equally into two bowls.
- Add the pink food colouring, one drop at a time, into one of the bowls, until you reach the desired colour and stir well to combine.
- Press the white mixture into the base of the prepared baking tin and use a spoon to firmly press down and level out.
- Carefully spread the pink mixture over the top and press down firmly.
- Refrigerate for at least 2 hours to allow it to fully set before cutting.
Reviews
Coconut Ice
30 December 2024
I made this recipe this afternoon. Exactly like the recipe said.. Once I cut into squares the 2 colours didn’t hold together sadly. Thank you for the recipe. I think next time I use this recipe I’ll add the food coloring drops into half of condensmilk. Just easier to mix. Taste very nice though
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Conversion Table
Cups | Tablespoons | Grams | |
---|---|---|---|
Butter | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1 cup | 16 Tbsp | 227g | |
Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
1/2 cup | 8 Tbsp | 60g/55g | |
1 cup | 16 Tbsp | 120g/110g | |
Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
1/3 cup | 5 Tbsp + 1 tsp | 65g | |
1/2 cup | 8 Tbsp | 100g | |
1 cup | 16 Tbsp | 200g | |
Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
1/3 cup | 5 Tbsp + 1 tsp | 60g | |
1/2 cup | 8 Tbsp | 90g | |
1 cup | 16 Tbsp | 180g | |
Water | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1/2 cup | 8 Tbsp | 114g | |
1 cup | 16 Tbsp | 227g |