Recipe #1
3 c. powdered sugar
½ c. milk
2 T. butter
1/8 t. salt
¾ c. unsweetened dried coconut
red food coloring
Heat sugar, milk, butter, and salt in a saucepan, stirring till sugar dissolves. Then bring to the boil without stirring. Cook 5 minutes, till soft ball stage. Stir in coconut, cool in pan 10 minutes. Halve the mixture and color one half pink. Beat it till starts to thicken. Beat the white half, too. Put it in a buttered pan and then gently spread the pink half on top. Leave it to set. (If using sweetened coconut, use less sugar and expect stickier result.)
Recipe #2
Coconut Ice (U.S. version)
https://www.theflouredtable.com/coconut-ice/#recipe
Servings36 squares (8 inch / 20 centimeter square pan)
- 300 grams (3½ cups) coconut, unsweetened, shredded
- 396 grams (14 ounces; 1 can) sweetened condensed milk
- 300 grams (2½ cups) powdered sugar, sifted
- ¼ teaspoon cream of tartar, (optional; helps prevent crystallization of sugar)
- 1 teaspoon vanilla extract
- blue food coloring, quantity varies according to brand and type; start small and add until you reach desired color
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Line an 8 x 8 inch square pan with parchment paper. Extend the paper up the sides to avoid sticking and to lift the block out when firm. Set aside.
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If your shredded unsweetened coconut is not finely ground (refer to photos in instructions), place coconut in food processor or blender and process just until very finely chopped. Do not run for too long or it will eventually turn to coconut butter!300 grams (3½ cups) coconut
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Place powdered sugar in a large bowl. Sift in cream of tartar, if using. Stir with a whisk to make sure these two ingredients are well combined. Add coconut, vanilla and condensed milk. Stir until fully combined. The mixture will get harder to stir as the coconut begins to absorb the condensed milk.300 grams (2½ cups) powdered sugar, ¼ teaspoon cream of tartar, 1 teaspoon vanilla extract, 396 grams (14 ounces; 1 can) sweetened condensed milk
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Portion half of the coconut mixture into the prepared pan. Press the mixture evenly into the pan using your fingers. Coat them with powdered sugar or a bit of cooking spray to keep the mixture from sticking. Once pressed in, use the bottom of a measuring cup to pack down a bit further. Place in refrigerator.
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Add desired food coloring to the remaining half of the coconut mixture. Start with just a bit, and add more as needed. Mix the coconut thoroughly to incorporate the food coloring evenly. Scoop the colored portion onto the somewhat chilled first layer and press in evenly. Pack down with a measuring cup again.
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Cover with plastic wrap or wax paper and chill in the fridge for at least 1 hour.
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Lift the block out of the pan using the parchment paper handles. Place on a cutting board. For neatest results, trim the rough edges using a long, sharp knife. You can press the knife gently into the top of the candy to score a straight line before you cut.
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Cut the block into squares. I recommend a minimum of 6 rows of 6 (36 total pieces) as these are quite sweet and are best in small portions.
NOTES
- Coat your fingers with powdered sugar (or a bit of cooking spray) to keep the mixture from sticking as you press it into the pan.
- Give the coconut ice time to set (at least 1 hour in the refrigerator) before slicing into squares or bars. It’s much easier to cut them when they’re cold and firm. A long, sharp knife works best for lightly scoring the cut lines on the top of the bars as well as for making the cuts.