Coconut Ice is a retro slice that everyone of a "certain" age will remember. I'm sure some people will have very fond memories; others, like me, will be pleased the original version is fading into obscurity. My Cranberry Coconut Ice recipe has a lime zing that balances the sweetness, giving the retro treat a modern revamp. So let's get a bit creative.
Estimated reading time: 7 minutes
Table of contents
I know desiccated coconut is not everyone's favourite ingredient. It's not mine! It may be my least favourite dessert ingredient, but it is essential to this recipe.
Even though I sound like a hater, Coconut Ice does have a special place in my heart. For all the people who don't want to hear a personal story because, "OMG, I just want the recipe, I don't want to hear about your nana..."
There is a "skip to recipe" button at the top of the page, but you will also miss other information.
Anyway, this is one of the first recipes I remember making as a kid. My nan taught me to cook, and we started with the easiest recipes. Eventually, we were cooking cookies, cakes, then cheesecake, mousse, and souffles. Remember it was the 1980s, so Chocolate Mousse and Soufflé of all flavours, hot and cold, were all the rage!
So when I think of this recipe, I think of my nan in her kitchen with me. That beautiful 70's kitchen with brown and orange lino and her 1970s green overhead cupboards. I also think of how sick I felt after eating too much coconut ice and licking the tin of condensed milk.
Coconut Ice Ingredients
The only ingredients in a traditional coconut ice recipe are really coconut and sugar. Now you know why kids love it and how I made myself so sick as a child. We are going to make this a little more sophisticated.
- Icing sugar - Use pure icing sugar if gluten-free is important to you.
- Cream of tartar
- Desiccated coconut
- Lime rind & juice
- 395ml sweetened condensed milk
- Egg white
- Dried Cranberries
- Red food colouring (if desired)
- 200g white chocolate melts
Gluten-Free Coconut Ice Recipe
This recipe can be prepared as a gluten-free treat.
To ensure the slice remains Gluten-free, care should be taken with the following ingredients:
- Icing sugar - Icing sugar mix contains cornflour but may also contain gluten. Use Pure Icing sugar or mill your own Icing sugar from regular white sugar.
- White chocolate may contain gluten. Check the label before purchasing. Choose a brand that specifically states that it is GF (Most Nestle chocolate is GF, but check the packet you are purchasing)
- Cream of Tartar is a byproduct of wine production (Potassium Bitartrate) and is naturally GF. But it doesn't hurt to check the packaging to ensure nothing else has been added.
How To Make Pure Icing Sugar
Sugar to Pure Icing Sugar in the Thermomix
All you need to make icing sugar in the Thermomix is white sugar. You can start with regular sugar crystals or caster sugar.
Our recipe requires 550g of icing sugar
So we place 550g of sugar in the TM Bowl. 1 min/Speed 10.
After one minute, scrape the bowl down and check the texture of the sugar. If there is even the slightest "grainy" texture remaining, repeat the process for 30 sec/ Speed 10.
Once again, scrape down the bowl and check the texture of the icing sugar. If it is as fine as regular icing sugar, you can continue the recipe.
Pure Commercial Icing Sugar
If you have ever purchased pure commercial icing sugar, you would know it becomes very lumpy! Those lumps are like rock! The Thermomix comes to the rescue here, too. Previously, as a neglected child of the 70's, (my mother didn't cook), so if I wanted something sweet, I had to bake it myself. The first step was to beat those lumps of sugar into submission. They needed to be fine enough to go through a retro hand sifter. Yes, I still have nightmares about this process. It was a long, messy stick job.
Thankfully, the Thermomix process is:
- Add 550g of lumpy pure sugar into the TM bowl.
- set to 30 sec/Speed 8. Listen to the lumps clunk around.
- Repeat until all the lumps have given up the battle.
If the lumps are small, this will be a quick process, but if you have just one or two big lumps, it may take a few repeats.
Gifting or Hamper Presentation
In 2012, I made Coconut Ice for another website and demonstrated a hamper presentation idea.
The top picture is from that photo shoot. I chose to keep the Coconut Ice white instead of the traditional two-toned white and candy pink. It's a nice alternative way of presenting the treat at Christmas or at a child's Birthday. Plus, it's super easy when it's all white and looks more sophisticated.
I used clear cellophane, cut it into squares, and a five-metre roll of pink ribbon. The cones are made from vellum paper. I had trouble finding the Vellum to make cones this time, so I presented it differently.
It was really easy to wrap the coconut ice like "lollies" and I was really pleased with the result.
Frequently Asked Questions Cranberry Coconut Ice
Coconut Ice will be found by aliens long after humans are extinct. The aliens will wonder what we did with these little pink and white squares. Seriously, though, it's just sugar. It will be preserved forever and safe to eat.
So the answer is no, it doesn't need to be in the fridge. I like to put it in the fridge first to set it. After that, it is fine in an airtight container on the bench or in the cupboard. Given that I usually make it in the Summer, I think it tastes nicer cold (not as sickly). It is also firmer from the fridge, which I prefer.
Yes, it can be made gluten-free. Please go up to my notes on making it gluten-free and read the watchpoints. There will be no difference in taste or texture if you make the gluten-free version.
I cut my coconut ice into very small pieces as it is really sweet. I also think it looks really cute cut into small squares. Roughly 3cm x 3cm is a good size.
Coconut Ice was usually served at children's parties, school fetes or fundraisers. I think this version of the recipe is a little bit more sophisticated and could go on an Afternoon Tea plate at Christmas Time or a Dessert tray.
Yes, I have made them for Christmas Hampers before. They can be made ahead of time and need no refrigeration. I have given some ideas for the presentation in the first image provided.
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Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Christmas Coconut Ice Recipe Revamp
Equipment
Ingredients
- 550 g icing sugar (4 cups)
- ¼ teaspoon cream of tartar
- 2 teaspoon lime rind 2 limes
- 350 g desiccated coconut 31/2 cups
- 395 g sweetened condensed milk
- 20 g lime juice 1 TBS + 1 tsp
- 1 egg white
- 150 g Dried Cranberries 1 cup (I use Ocean Spray)
- 1 drop red food colouring *if desired
- 100 g white chocolate melts
- 15 g dried cranberries chopped (½ oz)
Instructions
- Line slice tray with baking paper
- Place the icing sugar, lime rind, and cream of tartar in the TM bowl. Blitz 5 sec/ Speed 8550 g icing sugar, ¼ teaspoon cream of tartar, 2 teaspoon lime rind
- Add the coconut to the TM bowl. Combine 5 sec/Speed 4.350 g desiccated coconut
- Add condensed milk, lime juice, and egg white. Combine 10 sec/ Speed 4.395 g sweetened condensed milk, 20 g lime juice, 1 egg white
- Scrape down the bowl and repeat if necessary. 10 sec/ Speed 4.
- Remove the mixture from the TM bowl and place into a large bowl.
- Divide the mixture in half. Press half into the slice tray.
- Cover your hands in coconut oil.
- Add cranberries and food colouring to the remaining mixture. (if you are using it). Use your oiled hand to massage the colour and berries through the mixture until the colour is even.150 g Dried Cranberries, 1 drop red food colouring
- Press the pink layer of coconut ice onto the white layer gently.
- Melt the white chocolate in the microwave in short bursts. Stir in between.100 g white chocolate melts
- Drizzle chocolate over the slice.
- Decorate with extra chopped cranberries if desired.15 g dried cranberries
- Cover and refrigerate for 2-3 hours or until set.
Notes
- Pure icing sugar
- White chocolate that specifically states GF (Most Nestle is GF, but check the packet you are purchasing)
Log in: Then add your own recipe notes below!
Nutrition
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Happy Cooking
j xx
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